Pork belly with rhubarb purée
- Pork belly joint (approx 900g)
- 1 tsp sunflower oil
- 2 large onions, cut into 6 thick slices
- 4 ripe pears
- 400g rhubarb, trimmed and cut into 2cm pieces
- 1 small orange, zest and juice of
- 75g sugar
- 15g unsalted butter
- 1 tsp sea salt
Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork and pat dry with kitchen paper. Rub the skin with oil. Sprinkle with 1 tsp sea salt.
Put the onion in a roasting tin and sit the pork on top, skin-side-up. Pour in 400ml water (not over the pork) and cook, uncovered, in the oven for 2 1/2 hours, topping up the water when needed.
Increase heat to 220C/200C Fan/Gas 7. Top up with hot water to halfway up the onion, but not touching the pork. Cook for 30-35 minutes until the skin is crisp. Discard the onion and rest for 20 minutes.
Peel, core and slice 2 of the pears. Put in a pan with the rhubarb, zest, juice and sugar. Heat gently, stirring, until the sugar dissolves. Simmer for 10 minutes. Keep warm.
Peel, core and quarter the rest of the pears and fry in the butter until golden. Serve with the pork and sauce.