This crispy crackly pork belly is delicious and my son’s favourite.
Ingredients (serves 8)
- 2 kg pork belly
- 2 tsp vegetable oil
- 3 tsp tablesalt
- 2kg Sebago potatoes (or any mashing potatoes), peeled and chopped
- 100g butter
- ¾ cup (185ml) milk
- ¼ cup horseradish
- 1 Tbsp (20mls) olive oil
- 1 clove garlic, crushed
- 400g baby spinach
- to taste salt and ground white pepper
- Preheat the oven to 230C fan-forced/250C conventional. Dry the skin of the pork belly, then using a sharp knife, score the skin at 1–2cm intervals (or ask the butcher to do this). Pour the oil and salt onto the scored skin and rub in well.
- Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45 mins, then reduce the temperature to 140C fan-forced/160C conventional and roast for 1 hr 15 mins until the pork is tender. Rest for 15 mins.
- Meanwhile, boil the potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.
- To make the spinach, heat the olive oil with the garlic in a large pan over medium high heat for 1 min. Add the spinach and toss for a few minutes until just wilted. Season to taste. To serve, cut the pork belly into portions and serve with the horseradish mash and sautéed spinach.