Two out of three foodservice venues feature pork on their menu, so if pork isn’t on your menu you are missing out on Australia’s most popular meat (besides chicken).
Some of the most popular menu items in out-of-home dining are roasted pork, grilled pork and pork in pasta, noodles, burritos, yeeros and sandwiches. Why not add an on-trend dish to your menu?
A roast is a classic dish for a reason – here’s how to make a one-tray pork belly that’s sure to be a hit with customers.
Ingredients (serves 8-10)
1.6kg pork belly
- 6 carrots
- 5 chat potatoes, halved
- 12 baby onions, unpeeled
- 2 bulbs fennel, halved
- 4 rashers streaky Australian bacon, thinly chopped
- 500mls sweet cider
- 4 bay leave
- ½ bunch sage
- ½ bunch thyme
- ½ bunch marjoram
- 4 small bulbs garlic, unpeeled
- 200g ginger, grated
- pinch cinnamon
- pinch nutmeg
- pinch fennel seeds
- 1 lemon, sliced
Pork belly
- Score rind then place pork belly on a large tray. Pat skin dry with paper towel and rub liberally with sea salt. Leave uncovered in fridge overnight to dry out skin.
To cook
- Preheat oven to 240°C.
- Toss vegetables and bacon together in a large flat tray with a splash of extra virgin olive oil.
- Pour over cider and scatter with herbs, spices and lemon.
- Rub pork with a little extra virgin olive oil and sea salt and lay on top of vegetables.
- Roast for 20-30 minutes until skin starts to crackle. Reduce temperature to 170°C and continue cooking for a further 30 minutes per 100g or until pork is cooked through.
To serve
Remove pork belly from oven, allow to rest then slice meat and serve with vegetables and a little cooking jus
