Image by Jeremy Simons
Ingredients (12)
- 2 tsp sea salt flakes
- 1 tsp coriander seeds, crushed
- 1kg piece pork belly, scored deeply
- 1 orange, juiced and zested
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 1 tsp caster sugar
- 1 tsp red wine vinegar
- Steamed English spinach, to serve
Caramel potatoes
- 850g new potatoes, halved
- 70g (1/3 cup) caster sugar
- 1 tbsp water
- 20g butter, chopped
Method
- Step 1 Preheat oven to 180C/160C fan forced. Rub the salt and coriander seeds into the scores of the pork. Place the pork in a small roasting pan. Pour around the orange juice, zest and stock. Cover with baking paper and foil. Roast for 1 hour 45 minutes or until pork is very tender.
- Step 2 Meanwhile, for the caramel potatoes, place the potato in a large saucepan of salted water. Bring to the boil over high heat. Cook for 5 minutes. Drain well. Place the sugar and water in a large non-stick frying pan over medium heat. Stir until sugar dissolves. Simmer, without stirring, until mixture turns into a golden caramel. Add the butter and potatoes. Cook, stirring occasionally, for 20 minutes or until the potatoes are tender and golden. Season with salt.
- Step 3 Drain the pork juices into a jug. Skim the fat from the surface. Discard. Pour pan juices into a small saucepan. Add the sugar and vinegar. Gently reheat over low heat.
- Step 4 Preheat grill to high. Place pork under grill and cook for 10 minutes or until rind crackles. Slice pork. Serve with the potatoes, spinach and the sauce.