Slow rasted Porkbelly with Buttermilk dressing
Pork has to be one of my favourite meats and the acidity of the buttermilk dressing complements pork really well. Inspired by a recipe from Ottelenghi, its become one of the most popular dishes on the menu.
Ingrediends:
1 bunch of Thyme, roughly chopped
1 bunch of rosemary, roughly chopped
1 head of garlic, cloves peeled and crushed
150ml olive oil
1 piece of pork belly, about 2 - 3 kg
1 bottle white wine
Salt and pepper
Buttermilk Dressing
1/2 cup buttermilk
2 tblsp sour cream
2 tblsp cider vinegar
2 tblsp finely chopped shallot
1 tblsp sugar
3 tblsp finely chopped chives
1 tblsp chopped tarragon
salt and pepper
Whisk all ingredients together until sugar has dissolved.
Method:
1. Heat your oven to 250 Deg C. Place the herbs, olive oil and garlic in a food processor and roughly puree.
2. Lay the pork belly in an oven tray, skin side down, and season lightly with salt and pepper. Rub in the herb mixture evenly over the meat.
3. Turn the belly skin-side up, pat the skin dry with some kitchen paper and sprinkle salt evenly over the skin, not too thick though.
4. Put the tray in the oven to roast for 1 hour. Once some crackling has formed on the skin, turn the oven down to 170 deg C and pour the white wine into the tray (avoiding the skin) and roast for another hour. If the belly start turning black cover with foil.
5. For the final stage, turn the oven down to 110 deg C and continue roasting for another hour until the skin is completely crackled and dry.
6. Serve with a salad of blanched beans, mixed cherry tomatoes and tangelo wedges dressed with the buttermilk dressing.
