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Sunday, 22 May 2011

Pear and Lemon Pork Belly

This recipe is very similar to my Pork Belly in Apple Cider recipe, was equally as tasty and probably a bit lighter due to the lemon. The roasted lemon and caraway seeds complimented each other  very well and the pear was awesome with the meat.

1.5 kg piece pork belly (more if you want)
Olive oil
1 onion sliced
1 pear sliced thinly
2 tsp caraway seeds
1/2 tbs salt (or more)
1 lemon quartered
4 garlic cloves
1 tbs cream
Chicken stock
Parsley finely chopped
Roasted potato and sweet potato
Steamed beans

Preheat an oven to 180C. Spread the onion out on a roasting tray to the same size as the pork belly piece, sprinkle the caraway seeds, pear and garlic on top. Toss in a little oil. Pour in about 1 cup of chicken stock.  Rub the salt and some of the caraway seeds into the scored skin of the pork along with some oil. Place the pork on top of the onion, cover with foil/lid and put into the oven for 1 1/2 hours, removing the lid/foil after an hour. Remove the pork from the oven to a cutting board. Using a sharp knife, some tongs and some swear words, slice the skin from the belly in one piece. Pour the cooking liquid into a saucepan, remove and discard the pear core, squeeze the garlic out and, place on a high heat to reduce. Add chicken stock if necessary. Stick the skin, fat side down under the grill on high on the lowest shelf, turn if desired. Watch carefully that it doesn't burn. When the crackle is ready, remove it to a drying rack with absorbent paper underneath (less cleaning up) to dry out and harden. Add the cream and parsley to the sauce and reduce the heat to very low until you are ready to serve. Slice the pork thickly and serve with the roasted vegetables, beans, chips of cut crackling and the sauce.

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