Slow-roasted pork belly with tender melting flash and crispy crackling is paired with crushed sweet potato for a show-stopping winter meal.
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Ingredients
Method
1.Preheat oven to 240°C.
2.Place the onions on a rack in a large roasting pan; add stock and1/2 cup (125ml) water to pan. Place pork, rind-side up, on top of onions. Rub 1 tablespoon of oil and salt onto the rind of pork.
3.Roast pork for 25 minutes or until rind starts to crackle around the edges. Reduce oven to 160°C; roast a further 2½ hours, or until pork is tender. (If the rind is not fully crisp, increase the oven to 240°C and cook until well crackled.). Rest pork, uncovered, for 20 minutes.
4.Meanwhile, cook sweet potato in two large saucepans of boiling water for 20 minutes or until tender; drain well. Return sweet potato to one pan with 2 tablespoons of the oil; season to taste. Crush roughly with a potato masher; spoon into a serving dish. Cover to keep warm.
5.Combine herbs and remaining oil in a small bowl. Season. Drizzle over crushed sweet potato.
6.Serve pork with pan juices and crushed sweet potato.
