Crisp pork belly with spiced apricots
A good cheap cut that cooks brilliantly. To help it crackle, make sure the skin is really dry
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 15 minutes
- Heat the oven to 200C/fan 180C/gas 6. If your piece of pork is not already scored, score diagonal lines across it with a very sharp knife (a Stanley knife works well). Mix the 5-spice with the sugar and rub it well into the pork skin. Put the belly skin-side up in a shallow roasting tin and roast for about 1 hour or until it's cooked through and the crackling's crisp (if it isn't, briefly flash the pork under a hot grill). Rest for 15 minutes before serving.
- While the pork is cooking, put the apricots, chilli (left whole) and cinnamon in a pan with 100ml water and bring to a simmer, then cook with the lid on for 8 minutes or until the apricots are very soft. Take the lid off and cook until any liquid has almost evaporated. Cut the pork into 4 squares and serve with greens and spiced apricots.
Per serving
666 kcalories, protein 53.4g, carbohydrate 22.8g, fat 40.7 g, saturated fat 14.9g, fibre 10.9g, salt 1.32 g
Recipe from olive magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5264/
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Ingredients
- 1kg piece boneless pork belly , skin scored
- 1 tbsp Chinese five-spice powder
- 2 tsp brown sugar
- 12 dried apricots , halved
- 1 dried chilli
- 1 cinnamon stick
- 500g spring greens , chard or kale, steamed
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Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
13
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 15 minutes
Ingredients
- 1kg piece boneless pork belly , skin scored
- 1 tbsp Chinese five-spice powder
- 2 tsp brown sugar
- 12 dried apricots , halved
- 1 dried chilli
- 1 cinnamon stick
- 500g spring greens , chard or kale, steamed
Per serving
666 kcalories, protein 53.4g, carbohydrate 22.8g, fat 40.7 g, saturated fat 14.9g, fibre 10.9g, salt 1.32 g
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