Pork belly roast with blackberry vinaigrette and watercress salad

Recipes / Meat

Sweet tart blackberries and the sharp tang of vinegar cuts through the rich pork belly, perfect for a festive feast!

Recipe «Pork belly roast with blackberry vinaigrette and watercress salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:05 minutes. To make this dish at home by prescription from the author sheff would need: 2 x 1kg pieces boneless pork belly roast, 1 tbsp fresh thyme leaves, finely chopped, 1 tbsp sea salt flakes, 2 1/2 tsp freshly ground black pepper, 1 1/2 cups caster sugar , 3/4 cup red wine vinegar, 1/2 cup water, 700g fresh blackberries , 3 zucchini, cut into 1cm-thick diagonal slices, 3 red onions, cut into wedges, 250g green beans, trimmed, 1 1/2 tbsp extra-virgin olive oil, plus more to drizzle, 1 bunch watercress, leaves picked, washed, dried.

Ingredients:

  • 2 x 1kg pieces boneless pork belly roast 
  • 1 tbsp fresh thyme leaves, finely chopped 
  • 1 tbsp sea salt flakes 
  • 2 1/2 tsp freshly ground black pepper 
  • 1 1/2 cups caster sugar 
  • 3/4 cup red wine vinegar 
  • 1/2 cup water 
  • 700g fresh blackberries 
  • 3 zucchini, cut into 1cm-thick diagonal slices 
  • 3 red onions, cut into wedges 
  • 250g green beans, trimmed 
  • 1 1/2 tbsp extra-virgin olive oil, plus more to drizzle 
  • 1 bunch watercress, leaves picked, washed, dried 

Instructions

  1. Using a sharp knife or clean Stanley knife, score the skin and fat of the pork (against the grain of the meat) at 1cm intervals (or deepen existing scores as necessary), taking care not to cut through flesh. Place the pork on a wire rack over a large roasting dish. Refrigerate, uncovered, for at least 1 day and up to 2 days. Remove from the fridge 1 hour before roasting.
  2. Place an oven rack in the centre of the oven. Preheat the oven to 250C/230C fan-forced. In a small bowl, mix the thyme, salt and pepper. Reserve 1 tablespoon of the thyme mixture. Rub half the remaining thyme mixture into the meat side of the pork to coat. Turn the pork over and place on the wire rack over the roasting pan. Rub the remaining thyme mixture into the scored skin of the pork. Roast the pork for 35-45 minutes, or until the rind is crisp. Reduce the heat to 150°C/130°C fan-forced. Roast for 1 hour, or until the pork is tender. Set aside for 15 minutes to rest.
  3. Meanwhile, in a medium heavy saucepan, stir the sugar, vinegar, water, reserved thyme mixture and half of the blackberries over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Use a fork to carefully crush the blackberries. Cook, stirring often, for 25 minutes, or until the mixture is thick and syrupy and has reduced by half. Place the remaining blackberries in a heatproof bowl. Strain the blackberry-vinegar mixture through a fine sieve over the whole blackberries. Set the vinaigrette aside to cool.
  4. Preheat a barbecue or chargrill pan on medium-high heat. In a large bowl, toss the zucchini, onion and beans with the oil to coat. Season. Working in 3 batches, cook the vegetables for 2-3 minutes each side, or until charred and tender crisp.
  5. In a wide large serving bowl, gently toss the watercress with the vegetables, 1/4 cup of the blackberry vinaigrette and a little extra olive oil to coat. Season with salt and pepper.
  6. Slice the pork and transfer it to a platter. Drizzle with the remaining blackberry vinaigrette. Serve with the watercress salad.