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1½ hours

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Italian-styled pork belly roasted with verjuice and pears

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

1.5 kg deboned pork belly
6 ripe pears, halved lengthways
1 kg Woolworths specialty onions, halved
4 bay leaves
1½ cups verjuice
2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
Mashed potato, for serving

Method

Preheat the oven to 180°C.

Place the pork belly in a large roasting pan, skin side up. Score the skin and place the pears, onions and bay leaves around the pork. Combine the verjuice and chicken stock and pour into the roasting dish until it comes halfway up the side of the pork, but doesn’t cover the skin. Season to taste.

Roast for 1–1½ hours, or until the meat is tender and the skin is crisp. The pears and onions should be golden and caramelised.

Serve immediately with mashed potato.