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How to make Pork belly with apple and pear relish

Yield = 6
Prep time: 0:10
Cook time: 2:30
Total time: 2:40

Ingredients

  • 800g Coles Australian Pork Belly Roast Boneless
  • 1 tsp sea salt flakes
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 brown onions, cut into wedges
  • 1 tbs miso paste
  • 1/2 cup (125ml) chicken stock
  • 1 red apple
  • 1 green pear
  • 2 tbs apple cider vinegar
  • 1 tbs caster sugar
  • 1/2 tsp salt
  • 1/4 cup finely shredded mint

Method

  • Step 1 Preheat oven to 150°C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.
  • Step 2 Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with ¼ cup (60ml) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.
  • Step 3 Increase oven to 230°C. Uncover the pork and roast for a further 30 mins or until the rind is crisp. Cover and set aside for 10 mins to rest.
  • Step 4 Meanwhile, core the apple. Cut in half and thinly slice. Place apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.
  • Step 5 Thickly slice the pork and serve with the relish.