Ingredients

Method

• 500 g pork belly
• 1 T sea salt
• mashed potatoes, for serving
• red butter lettuce, to garnish
For the pepper sauce:
• 2 T butter
• 2 garlic cloves, crushed
• 2 T  brandy (optional)
• 1 cup cream
• 1/4 cup beef stock
• 2 T green peppercorns in brine, drained
• 1/2 t mixed peppercorns, ground

Method

Ingredients

1. Preheat the oven to 160°C. Place the pork on a roasting tray and carefully score the rind using a sharp knife. Rub with the sea salt.
2. Roast for 2 hours, or until soft and the rind is puffed up and crackly.
3. To make the pepper sauce, heat the butter and the garlic in a pan. Add the brandy if using and cook for 1 minute. I use gas to flambé the brandy by tilting the pan towards the flame. Add the remaining ingredients and simmer for 5 minutes.
4. To serve, slice the pork and serve with the sauce and potatoes.

Find more pork recipes here.