Crispy pork belly with fennel salt is accompanied by a homemade peach, chilli and rosemary chutney in this delicious Donna Hay recipe.
2 tbsp sea salt flakes
1 x 2kg piece boneless pork belly, rind scored at 1cm intervals
1 tbsp vegetable oil
peach, chilli and rosemary chutney, to serve (see recipe, below)
2 tsp fennel seeds, toasted and crushed
2 tbsp black sea salt flakes
Step 1 Preheat oven to 180C/gas 4. Rub half the salt into the pork rind. Drizzle with the oil and rub to coat. Place the pork, rind-side down, in a roasting pan and roast for 1 hour. Increase the oven temperature to 200C/gas 6. Turn the pork, sprinkle the rind with the remaining salt and roast for a further 1 hour or until the rind is golden and crunchy.
Step 2 To make the fennel salt, place the fennel and black salt in a small bowl and mix to combine.
Step 3 Slice the pork and place on a serving platter. Sprinkle with the fennel salt and serve with chutney.
Peach, chilli and rosemary chutney
MAKES AROUND 1.5kg
6 peaches, cut into wedges
1 white onion, finely chopped
2 cloves garlic, crushed
1/2 tsp dried chilli flakes
2 sprigs rosemary
250ml apple cider vinegar
330g caster sugar
1 tsp sea salt flakes
Step 1 Place the peaches, onion, garlic, chilli, rosemary, vinegar, sugar and salt in a large saucepan over high heat. Bring to the boil, reduce the heat to medium and cook, stirring occasionally, for 40-45 minutes or until thickened. (To test whether the chutney is ready, chill a small saucer in the freezer. Place a spoonful of chutney on the cold saucer and run your finger through the middle. If the line remains, it’s done.)
Step 2 Remove the rosemary sprigs and pour into sterilised jars (see Donna’s Tips, below). Allow to cool.
DONNA’S TIPS To sterilise glass jars, preheat the oven to 120C/gas .. Wash the jars and their (metal) lids in soapy water, rinse and place on an oven tray. Heat for 20 minutes. Allow to cool before filling. This chutney will keep refrigerated for up to 3 weeks.
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