Slow-roasted pork belly with pickled grapes and crushed kumara

3H 10M
3H 40M


Slow-roasted pork belly with crushed kumara
Pickled grapes


1.Make pickled grapes a day ahead. Stir vinegar, sugar and star anise in a medium saucepan over medium heat, until sugar dissolves and mixture boils. Reduce heat; simmer 1 minute. Add grapes; simmer 1 minute. Cool.
2.Refrigerate, covered, overnight. Strain grapes, reserving ¼ cup pickling liquid. Combine grapes with remaining ingredients in a medium bowl. Season with salt and pepper.
3.Preheat oven to 240°C/475°F.
4.Divide onions between two large roasting pans; place pork, rind-side up, on onions. Divide stock and the water between pans, avoiding the pork. Rub 1 tablespoon of oil and half the salt onto the rind of each piece of pork.
5.Roast pork for 40 minutes or until rind starts to crackle. Reduce oven to 160°C/325°F; roast a further 2½ hours, swapping pans halfway through cooking time, until pork is tender. (If the rind needs more crackling, increase the oven to 240°C/475°F and cook until crackled.) Rest pork, uncovered, for 20 minutes.
6.Meanwhile, cook kumara in two large saucepans of boiling water for 20 minutes or until tender; drain well. Return all kumara to one pan with ¼ cup of the oil; season to taste. Crush roughly with a potato masher. Cover to keep warm.
7.Combine herbs, remaining oil and reserved grape pickling liquid in a small bowl. Season with salt and pepper.
8.Spoon kumara into a serving dish; drizzle with herb grape liquid mixture.
9.Serve sliced pork and crackling with pan juices, crushed kumara and pickled grapes.

The day before you plan to cook the pork, unwrap it, pat dry with paper towel and leave uncovered in the fridge. Doing this will dry the skin out a little which will assist with crackling.


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