Name: Citrus pork belly with asparagus
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 1.5 kilogram boneless pork belly, rind on, scored; 1 tablespoon fine sea salt; 3 red onions, skin on, halved; 1 garlic bulb, halved; 2 asparagus bunches, trimmed, blanched; Citrus salt; 1 orange, rind finely grated; 1 lemon, rind shredded; 1 tablespoon salt flakes

Citrus pork belly with asparagus

This crispy pork belly is a great idea for a unique Christmas dish, deliciously paired with roasted asparagus, onions and garlic. Sprinkle with homemade citrus salt for a delightful tang!

Serves 6

Prep

15M

Cook

Marinate

24H

Total

2H 15M

Ingredients

1.5 kilogram boneless pork belly, rind on, scored

1 tablespoon fine sea salt

3 red onions, skin on, halved

1 garlic bulb, halved

2 asparagus bunches, trimmed, blanched

Citrus salt

1 orange, rind finely grated

1 lemon, rind shredded

1 tablespoon salt flakes

Method

1.The day before, place pork belly, uncovered, on a rack in a roasting tray and refrigerate overnight (this will help the skin dry out for crackling).

2.Preheat oven to 180°C.

3.Using a sharp knife, score pork skin at 1cm intervals. Rub salt into the skin and incisions, then place skin-side down on a rack in an oven tray.

4.Roast for 1 ½ hours, then remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Add onions to baking dish with garlic. Roast for a further 25-30 minutes or until skin is golden and crispy, and the meat is tender.

5.To make the citrus salt, combine all ingredients in a small bowl.

6.Serve pork sliced, sprinkled with citrus salt and accompanied with baked onions, garlic and asparagus.

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