Pork belly with rhubarb purée

Pork belly with rhubarb purée

Leftover puree can be added to natural yogurt as a quick dessert.

By , 21 September 2015

(1 vote)

Pork belly with rhubarb purée
  • 3 Hours
  • Serves: 6
  • Price: £1.56 per serving
Nutritional Info
Each 100g serving contains
  • Energy

    2177KJ

    520KCAL

    26%
  • Fat

    33.6g

    high

    48%
  • Saturates

    12.4g

    high

    62%
  • Sugars

    24.5g

    high

    27%
  • Salt

    1.1g

    med

    18%
of your reference intake.
Typical energy values per 100g: 2177kJ/520kcal.
Ingredients
  • 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
Method
  • 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.