Delicious UK – (10)October 2019

30 deliciousmagazine.co.uk

Roastporkbellywith

figs,pearsandsherry

SERVES6-8.HANDS-ONTIME 20 MIN,

OVENTIME4-4½HOURS,PLUS

OVERNIGHT CHILLING

FOOD

TEAM’S

TIP

Seedelicious.Kitchen

fortipsonhowtoperfect

your crackling.

• 1.5kgBritishfree-rangepork
  belly,onthebone,skinscored(ask
  yourbutchertodothis– see tip)


• 2 tspcarawayseeds


• Largepinchdriedchilliflakes


• A fewthymesprigs,leaves picked


• 1 tspseasaltflakes


• 2 onions,peeledandquartered


• 1 largeleekor2 carrots, cut
  intochunks


• 300mldrysherry(such as
  finooramontillado)


• 4 ripefigs,halved


• 2 pears, quartered and cored

YOU’LLALSONEED...

• Pestle and mortar

1 Thenightbeforecooking,unwrap

the pork, put it on a lipped plate or

ROAST OF THE MONTH

Slow-roast pork

with the best crackling

RECIPE AND FOOD ST YLINGJEN BEDLOE PHOTOGRAPHMAJA SMEND ST YLINGTONY HUTCHINSON

There’ssomethingaboutyieldingtendermeatandcrunchy

crackling twoelementsthatmakea juicyporkroastirresistible.

HereI’vepartnereditwiththelastofsummer’sfigs,seasonalpears

and,forgoodmeasure, a glug of dry sherry. I hope you’ll love it.

JEN BEDLOE, FOOD EDITOR

trayandcoverwitha teatowel.Put

atthebottomofthefridge,well

awayfromfoodthatwillbeeaten

raw,untilreadytocook.

2 Heattheovento220°C/200°Cfan/

gas7. Removetheporkfromthe

fridge 30 minutesbeforecookingto

takethechilloffit.Pattheskindry

withkitchenpaper.Grindthespices

andthymeleavesina pestleand

mortar,adda goodgrindofblack

pepper,thenrubthemixtureinto

theporkmeat.Rubthesaltinto the

skin,thenputthemeatina

snug-fitting,heavy-basedroasting

tin,skin-sideup.Putthetininthe

ovenandroastfor45 minutes until

theskincrackles.

3 Removethetin,turndownthe

ovento170°C/150°Cfan/gas3½,

thentransfertheporktoa board.

Puttheonionsandtheleek/carrots

inthetintoforma trivet,thensit

theporkontopandaddthesherry

and100mlcoldwater.Returnthe

porktotheovenfor3 hours,

checkingeveryhourorsoand

addinga littleextrawaterif it starts

todryout.After3 hours,wiggleone

of the bones. If it feels loose enough

tocomeawayeasilyfromtheflesh,

removetheporkfromtheoven.If

not,cookfor20-30minutesmore.

4 Oncetheporkis tender,removethe

tinfromtheovenandaddthefigsand

pears,turningthemtocoatinthe

cookingjuices.Turnuptheovento

200°C/180°Cfan/gas6,thenreturn

theporkfor10-15minutes.If the

skinis crisp,removethetinfromthe

ovenandrestthemeatona warm

platefor 20 minutes.If it’snotfully

crackled,cooktheporkforanother

20 minutesoruntiltheskinis crisp.

5 Whenyou’rereadytoserve,put

theporkskin-sidedownona

choppingboard,pulloutthebones,

thencarveintogenerousslices.

6 Putthepork,fighalvesandpear

quartersona platter,thenspoon

overthecookingjuicesfromthe

tin.Servewithpotatoesand any

steamedvegyoufancy.

PERSERVING(FOR8)581kcal s,

38.3gfat(13.7gsaturated),37.3g

protein,10gcarbs(9.3g sugars),

1gsalt,2.9gfibre

WINEEDITOR’SCHOICEA ripe,

fairlyrichwhite.A premiumSouth

African chenin blanc is spot on.