Pork belly with roast peaches, chard and mustard vinaigrette
- July 2019
- Serves 4-6
- Hands-on time 45 min, oven time about 4 hours, plus drying
Crunchy crackling on the outside, tender and flavourful slow-cooked pork on the inside, plus sweet roasted peaches and mustardy rainbow chard… This is a roast to look forward to.
- 52.8g (17.2g saturated)
- 14.7g (11.9g sugars)
- 1.5kg British free-range pork belly on the bone, skin scored (ask your butcher to do this)
- Sea salt flakes
- 1 carrot, halved lengthways
- 4 garlic cloves, bruised with the flat blade of a knife
- 1 onion, peeled and quartered
- 1 leek, halved lengthways
- 1 tsp fennel seeds, lightly bruised in a pestle and mortar
- 1 fresh thyme sprig
- 1 fresh tarragon sprig
- 300ml cider, plus extra to top up
- 4 peaches, stoned and quartered
- 500g rainbow chard
For the mustard vinaigrette
- 1 tbsp wholegrain mustard
- 1 tbsp cider vinegar
- 1 tbsp apple balsamic vinegar (or good quality balsamic)
- ½ tbsp runny honey
- 3 tbsp extra-virgin rapeseed oil
- The night before cooking, put the pork on a lipped plate or tray at the bottom of the fridge, well away from foods that will be eaten raw. Cover with a clean tea towel, then chill until ready to cook.
- Heat the oven to 220°C/200°C fan/gas 7. Remove the pork from the fridge 30 minutes before cooking to bring its temperature up. Put the meat in a snug-fitting, heavy-based roasting tin, skin-side up. Pat the skin dry, then rub a good pinch of sea salt flakes into it. Transfer to the oven to roast for 45 minutes until the skin begins to crackle.
- Remove the pork from the oven and turn the temperature down to 170°C/150°C fan/gas 3½. Transfer the pork to a board. Put the carrot, garlic, onion, leek, fennel seeds, thyme, tarragon and cider in the bottom of the tin to form a trivet or platform and sit the pork on top. Return to the oven for 3 hours, checking every hour or so and adding a little extra cider so the vegetables don’t burn and everything doesn’t dry out. After 3 hours wiggle one of the bones. If it feels loose enough to come away easily from the flesh, remove the pork from the oven. If not, cook for a further 20-30 minutes.
- Once tender, remove the pork from the oven and add the halved peaches to the tin, carefully coating them in the cooking juices. Turn the oven up to 200°C/180°C fan/gas 6 and return the tin to the oven for 20-25 minutes more or until the pork skin is crisp and the peaches are soft and yielding. Remove from the oven and set aside to rest for 20 minutes.
- Meanwhile, whisk together the mustard, vinegars, honey and oil for the vinaigrette and season to taste.
- Bring a large pan of salted water to the boil. Add the chard and blanch for a few minutes until just tender. Drain, then toss with some of the vinaigrette to dress the leaves.
- Lift the pork out of the tin and put skin-side down on a chopping board. Gently pull out the bones, then cut into inch-wide slices.
- Put the pork, vegetables and peaches on a platter, then spoon over any juices. Serve with the chard and extra dressing on the side.
Complete step 1 the night before. Leftovers will keep in the fridge for 1-2 days.
A fruity, ripe white is best. Choose from a peachy viognier or premium South African chenin blanc.
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