Pork Belly with a Crispy Crackling and our Festive Red Salad
Ingredients:
- 1 Eskort Pork belly roast
- ¼ C course salt
Ingredient's for the Salad:
- 4 plums halved
- 2 red unions quartered
- 2 C Red grapes
- 1 C raspberries
- 4 medium sized beetroots quartered
- 1 C pomegranate seeds
- 1 C fresh cherries
- Salt and pepper for seasoning
Ingredient's for the Dressing:
- 3 T balsamic vinegar
- ¼ C golden syrup
- ¼ C grenadine
Method
- Preheat your oven to 220°
- Place the pork belly roast on an oven tray that is lined with baking paper.
- Cover the rind of the belly with the carse salt and bake the belly for 2 hours.
- Combine all the ingredients for the dressing in a small mixing bowl and keep aside.
- Pack the fruits and veg for your salad onto a platter and keep ti covered in the fridge until your belly is ready.
Serve:
- Dress your salad with the dressing and season with salt and pepper.
- Cut your belly crackling side down to make it easier and enjoy.
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