Pork Belly
Author: Julia McPhee
Nutrition Information
- Serves: 4
- Serving size: 1
- Calories: 493
- Fat: 22.6
- Saturated fat: 9.1g
- Carbohydrates: 4.0
- Sodium: 142mg
- Protein: 53.4g
Recipe type: Main/Dinner
Cuisine: Low Carb
This is a special meal and if cooked well and will quickly become a favourite with family and friends. Serve with apple sauce and refreshing salad or coleslaw.
Ingredients
- 1 700gm Pork Belly (available from supermarkets or butchers)
- 2 cup Full cream milk
- Fresh herbs of your choice (basil, chilli, coriander, garlic)
- Salt
- 2 tbsp Olive oil
Instructions
- Dry pork rind with a paper towel. It should already be scoured or have fine slices through it. Rub in olive oil and salt and place in a hot oven (200 degrees C) for around 20 minutes or until the rind has started to crackle. Watch carefully as it will burn very quickly once it starts browning. Remove from the oven and pour milk into the dish until the milk covers most of the flesh (don’t cover the rind/skin with milk). Add your choice of herbs to the milk. Turn the oven down to 160 and cook uncovered for another 2 hours. Cut into pieces with a large knife or cleaver. The pork flesh should fall apart as you cut it.
- Serve with a coleslaw or salad, and if serving with apple sauce, make your own by boiling 2 sliced apples (skin on) in ½ cup water until soft , then blend (don't add any sugar).
