Crispy Pork Belly with Kūmara Mash

Method

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1. Pat the pork dry, skin side up. Score the skin with a sharp knife in lines 1 cm apart, cutting through the skin and fat but not into the meat.

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2. Rub the coarse salt into the skin and the cuts. Mix the fennel seeds, pepper and oil and rub them over the meat sides only. Set the pork on a rack over a tray, skin side up, and leave it uncovered in the fridge for 4 hours so that the skin dries.

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3. Heat the oven to 150°C / 300°F. Brush the salt off the skin and pat the skin completely dry with paper towels. Set the pork on the rack in a roasting tin, skin side up.

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4. Roast for 2 hours, until the meat is tender when pressed with a fork. Do not baste. If it is not yet tender, roast for 15 minutes more.

   Mark done Start 2 hr timer

5. Raise the oven to 240°C / 465°F. Roast for 20 to 25 minutes, watching closely, until the skin has puffed and crackled all over and is deep golden.

   Mark done Start 20 min timer

6. Rest the pork on a board, uncovered, for 15 minutes. Meanwhile, boil the kūmara in salted water for 15 minutes, until tender. Drain well and leave it in the colander for 2 minutes to steam dry. Return it to the pot with the butter, milk, salt and nutmeg and mash until smooth.

   Mark done Start 15 min timer

7. Toss the apple, cabbage, vinegar, mustard, oil and parsley together in a bowl and season with salt and pepper.

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8. Cut the belly into thick slices with a serrated knife, skin side up, using a sawing motion so that the crackling does not shatter. Serve on the kūmara mash with the slaw.

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Chef’s Tips

• Dry the skin. It has to be dry to crackle, so leave the salted pork uncovered in the fridge and pat the skin dry again before it goes in the oven.
• Keep oil and spices off the skin. Oil on the skin softens it, and it will not blister.
• Slice with a serrated knife, skin side up, using a sawing motion. Pressing straight down with a plain blade shatters the crackling.

Pairing Suggestions

• Buttered greens
• Apple sauce
• A crisp, dry cider

Storage & Reheating

Keep the pork and mash separately in the fridge up to 3 days. Reheat the pork skin side up on a rack in a 220°C oven for 10 minutes to bring the crackling back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.