My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.
Pork Belly
| 4 stalks | Rosemary |
| 2 | Garlic bulbs, halved horizontally |
| 1 ½ kgs | Pork belly, boneless with skin, finely scored (Main) |
| 1 | Olive oil, to rub |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | White wine |
Salt & Pepper Squid
| ½ tsp | Salt |
| 3 Tbsp | Flour |
| 1 | Oil, for deep frying |
| 100 g | Squid tubes, baby, cut into rings (Main) |
| ½ tsp | Freshly ground black pepper |
Salad
| 1 cup | Rocket |
| ½ cup | Fresh coriander, and stalks |
| 1 | Chilli, seeded, cut into rings |
| ½ cup | Mint leaves |
| ½ cup | Cashew nuts, toasted and chopped |
| 3 Tbsp | Olive oil |
| 2 Tbsp | White wine vinegar |
| 1 pinch | Sugar |
| 2 Tbsp | Capers, rinsed and drained |
Directions
- Preheat the oven to 150degC. Brush a baking dish with oil.
- Place the garlic and rosemary in the baking pan. Place the pork belly on top, skin-side up. Rub with olive oil and sprinkle with salt and pepper. Drizzle with more olive oil. Add the wine around the outside. Cover the meat with foil.
- Bake for 2 1/2 hours. Remove the foil, baste the pork with the pan juices then continue cooking - uncovered - for 30-60 minutes or until the meat is tender. Baste occasionally.
- Transfer the pork to a clean chopping board. Cool slightly. While still warm, place a tray on top of the pork. Weigh it down using a few cans of food. Cool completely. Chill overnight in the refrigerator.
- Preheat the oven to 230degC. Cut the pressed pork into individual portions or squares. Place skin-side up in a roasting pan and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes.
- To prepare the squid, dust the rings in flour seasoned with the pepper and salt. Deep-fry for no more than 1 minute in hot oil. Drain.
- To prepare the salad, place the rocket, coriander, mint and chilli in a bowl. Combine the cashews, capers, vinegar and sugar in another bowl. Whisk in the olive oil. Toss the salad and the dressing. Serve with the pork and squid rings