Pork Belly Roast with Roasted Autumn Salad

A marvelous roasted pork and vegetable dish packed full of flavour.

Pork Belly Roast Ingredients

1 kg pork belly

Salt
Oil, butter or lard
Fresh rosemary

Method

Preheat the oven to 220ºC. Take the pork out of the fridge and rub oil, butter or lard over the scored skin. Rub salt and pepper all over the top and sprinkle the rosemary leaves on top. Place the meat in a roasting tray and cook in the middle of the oven for 30 minutes. Reduce the heat to 170ºC and cook the roast for a further 90 minutes. Remove from the oven and allow resting for at least 10 minutes before cutting.

Roasted Autumn Vegetable Salad Ingredients

¼ cup olive oil

3 tsp. ground cumin
2 cloves garlic, crushed
½ butternut pumpkin, seeded and cut into wedges
2 baby fennel bulbs trimmed and cut into wedges
1 red onions, cut into wedges
10 cherry tomatoes halved
20 fresh tarragon leaves
20 coriander leaves
15 spinach leaves
50g toasted macadamia nuts

Method

Preheat oven to 200°C. Place oil, cumin, garlic, pumpkin, fennel and onions in a large bowl. Season with salt and pepper and combine. Transfer pumpkin to a large roasting pan and roast for 15 minutes. Add fennel and onions and roast for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes. Blanch the spinach in boiling water for 30 seconds. Place all ingredients in a large bowl, season with sea salt and cracked black pepper. Blend and place salad on a serving plate.

Note: If you like it with cheese mix 100 g. crumbled goat’s cheese in the salad, perhaps drizzle with lemon and paprika dressing.

Lemon and paprika dressing

1 lemon, zest and juice

2 tsp. caster sugar
2 tsp. sweet paprika
2 cloves garlic, crushed
⅓ cup extra virgin olive oil

Blend all ingredients in a bowl and season with sea salt