CookingBauer XcelNew you

Spiced organic pork belly with roasted root vegetable salad

CookingBauer XcelNew you
Spiced organic pork belly with roasted root vegetable salad
Spiced-Organic-Pork-Belly-with-Roasted-Root-Vegetable-Salad.jpg

Method

To make the pork belly

  1. Score the skin of the pork with a sharp knife then turn and repeat in opposite direction.
  2. Crush cloves, juniper and mix with the salt and other spices and rub in to the skin
  3. Refrigerate for 2 hours or overnight
  4. Heat oven to 230 degrees Celsius.
  5. Rub off the salt with kitchen paper and place in roasting tray skin side up and cook for 35mins then lower the temperature to 130 degrees Celsius and cook for a further 50mins.

To make the roasted root vegetable salad

  1. Peel and cut the veg into bite size pieces
  2. Heat a medium size roasting tray over medium heat and drizzle with a little oil
  3. Add the veg and colour all over for about 4-5 mins
  4. Season with salt and pepper and place in the oven for about 20-25 minutes
  5. Mix the dressing ingredients together and mix the ought he veg while warm and serve
  6. Serve with some apple sauce on the side
  • Recipe from Monica Galetti on the Organic. Naturally Different Campaign.
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

A hearty supper suggestion that's great for a New Year dinner party

Ingredients

800g Organic Pork Belly
2 Cloves
1/4 tsp Cinnamon
1/4 tsp Nutmeg
3 Juniper Berries
40g Sea Salt
1 Medium Organic Sweet Potato
2 Organic Parsnips
4 Small Organic Beetroot
1 Organic Red Onion
2 Organic Garlic Cloves halved
1tsp Wholegrain Mustard
20ml Rapeseed Oil
10ml White Wine Vinegar
1tsp Honey
1tbsp Chopped Sage

Notes

Time: 50 minutes plus cooling
Serves: 2
Nutrition: n/a