olive oil Archives

Brunch recipes

Roast onion-and-triple-cheese tart

1 hour

Cheese recipes

Celebration saffron baked rice

30 minutes

Crunchy pork belly-and-apple salad with ranch dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 x 500 g pork belly roast (boneless)
1 T sea salt flakes
olive oil, for drizzling
4 Pink Lady or Granny Smith apples
2 lemons
80 g baby spinach
4 spring onions, sliced
35 g microherbs

For the ranch dressing, combine:

2 T good-quality mayonnaise
1/4 cup plain full-cream yoghurt
100 g Gorgonzola
2 t white wine or apple cider vinegar
1 garlic clove, crushed
sea salt and freshly ground black pepper, to taste
lemon juice, to taste

Method

1. Preheat the oven’s grill to 220°C. Score the pork belly skin and generously rub with sea salt, drizzle with olive oil and place on a rack in a roasting pan, skin-side up. Pour water into the roasting pan to just under the rack.
2. Roast under the grill for 30 minutes or until the skin is crispy. Reduce the oven’s temperature to 180°C and turn off the grill. Roast for a further 15–30 minutes, or until the pork is cooked through, topping up with water as needed. Remove the pork from the oven and rest for 30 minutes.
3. Thinly slice the apples and generously squeeze over the lemon juice. Allow to stand in the juice to pickle slightly.
4. Assemble the salad with the apples, spinach, spring onions and microherbs, then top with the cubed pork belly. Pour over the dressing to serve.

Cook’s note: For the best crackling, the skin must be completely dry. If you have time, remove the pork belly from its packaging and place on a rack over a tray in the fridge to dry out overnight.

Find more pork recipes here.

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Roast onion-and-triple-cheese tart

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Celebration saffron baked rice

Crunchy broccoli salad with creamy tahini dressing

Crunchy pork belly-and-apple salad with ranch dressing

Crunchy pork belly-and-apple salad with ranch dressing

Ingredients

Method