This method of braising the pork in milk and then roasting brings you the best of both worlds: moist, juicy meat and crispy crackling.
Ingredients
- 1.5kg pork belly, scored
- 2 teaspoons oil
- 1 teaspoon salt
- 1/2 teaspoon salt flakes
- 1L milk
- 1 whole head garlic, halved
- 4 sage leaves
- 2 teaspoons Masterfoods Whole Fennel Seeds
Method
- Step 1Preheat oven to 240C or 220C fan-forced.
- Step 2Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.
- Step 3Reduce oven to 180C or 160C fan-forced. Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.
- Step 4Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
5296 kj
Energy
72.5g
Fat Total
31.2g
Saturated Fat
121.6g
Protein
303mg
Cholesterol
4703mg
Sodium
7.8g
Carbs (sugar)
11.3g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Publication: Taste.com.au
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