Who doesn't love crispy pork belly? Accompanied with a creamy cauliflower puree, crunchy greens and a side of apple sauce, this is the ultimate comfort meal!
Leave the pork in the fridge uncovered overnight, to dry out the skin.
Preheat oven to 150 degrees Celsius.
Rub salt and olive oil into the skin of the pork.
Pour water and vegetable stock into the base of the baking dish and place the pork on top.
Roast for 30 minutes and then turn the oven up to 220 degrees Celsius and cook for a further 30 minutes.
Turn oven to grill and grill for a further 5 minutes until the skin has completely crackled.
While the pork is in the oven, place the peeled and chopped apple into a pan with water and cinnamon. Heat over a high temperature.
When the water starts to boil, turn down to a medium heat and place a lid on top for 5 minutes.
Remove the lid and simmer for a further 15-20 minutes or until the water has evaporated.
Transfer the apple into a Thermomix or food processor and blitz until smooth. Transfer into a bowl and set aside.
Place the cauliflower in a pot and cover with water. Heat over a medium-high temperature.
Bring to a boil and continue to cook for a further 10 minutes until the cauliflower is soft.
Remove from the heat and drain the water. Place the cauliflower in a Thermomix or food processor and add the ghee and salt and pepper. Blitz until smooth.
Place the cauliflower in a sieve and push through with the back of the spoon into a bowl. Set aside.
Heat a fry-pan over a medium heat and add some of the juices from the bottom of the baking dish from the pork.
Cook the broccolini until it begins to brown. Remove and set aside.
Slice the pork and place on a platter with the cauliflower puree, apple sauce and greens on the side. Enjoy!
4 servings
Looks like you haven't made a choice yet.
