Roasted Pork Belly with Pear and Red Wine Jus

Steps

1. Prep potatoes Preheat oven to 220°C. Dice potatoes 2cm and toss on a lined oven tray with a drizzle of oil. Season. Cut pear into quarters and remove core. Place on tray with potatoes.
2. Prep pork Remove pork belly from bag and wipe away any excess fat. Season flesh side of pork with salt. Place pork on tray with potatoes and pear.
3. Cook pork and potatoes Roast in oven for 30 minutes, until pork is hot and vegetables golden and tender. After 30 minutes, remove tray from oven and remove pork from tray. Switch oven to grill and place pork on separate non-lined tray. Grill pork for 5-7 minutes until pork skin is golden. Keep potatoes warm.
4. Cook greens Heat a drizzle of oil in a fry-pan on medium-high heat. Cook broccolini and garlic for 1-2 minutes. Add water measure and vinegar, season and cook for 1-2 minutes. Remove from heat and stir through spinach to wilt.
5. Heat jus Heat red wine jus and mustard in a pot until hot. Remove from heat and keep warm. When pork is cooked, rest, covered for 2-3 minutes before slicing thickly.
6. Serve potatoes, pear, greens and pork drizzled with jus.