Pork Belly with Blackberry & Nectarine Salsa
Fresh nectarine and blackberry salsa make this juicy pork belly with perfectly crisp crackling sing. You can't go wrong with this stunning centrepiece.
Ingredients
- 1.3 kilograms pork belly
- 2 tablespoons extra virgin olive oil
- 3 teaspoons sea salt flakes
- 250 grams blackberries, halved
- 2 nectarines, destoned, halved and cut 1 cm pieces
- 1 red onion, diced
- 1 fresh jalapeno, diced
- 1/2 bunch coriander, chopped
- 2 lime, 1 zest and juice and 1 halved to serve
- 1.3 kilograms pork belly
- 2 tablespoons extra virgin olive oil
- 3 teaspoons sea salt flakes
- 250 grams blackberries, halved
- 2 nectarines, destoned, halved and cut 1 cm pieces
- 1 red onion, diced
- 1 fresh jalapeno, diced
- 1/2 bunch coriander, chopped
- 2 lime, 1 zest and juice and 1 halved to serve
- Step 1 of 4Prep oven to 240°C (220°C fan-forced).
- Step 2 of 4Place pork on a baking tray. Using a sharp knife, score skin crossways, about 5mm apart. Pat skin dry with a paper towel. Rub half of the oil over the skin and sprinkle with salt flakes. Bake for 1 hour or until the skin is crackling, golden and blistered.
- Step 3 of 4Reduce the oven to 200°C (180°C fan-forced), then bake for a further 30 minutes or until pork is cooked through and skin is crispy. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thickly slice.
- Step 4 of 4Meanwhile, place the blackberries, nectarine, onion, jalapeno, coriander, lime zest, lime juice, and remaining oil in a bowl and toss to combine. Season. Serve pork with salsa and extra lime wedges.
Method
- Step 1 of 4Prep oven to 240°C (220°C fan-forced).
- Step 2 of 4Place pork on a baking tray. Using a sharp knife, score skin crossways, about 5mm apart. Pat skin dry with a paper towel. Rub half of the oil over the skin and sprinkle with salt flakes. Bake for 1 hour or until the skin is crackling, golden and blistered.
- Step 3 of 4Reduce the oven to 200°C (180°C fan-forced), then bake for a further 30 minutes or until pork is cooked through and skin is crispy. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thickly slice.
- Step 4 of 4Meanwhile, place the blackberries, nectarine, onion, jalapeno, coriander, lime zest, lime juice, and remaining oil in a bowl and toss to combine. Season. Serve pork with salsa and extra lime wedges.
Method
- Step 1 of 4Prep oven to 240°C (220°C fan-forced).
- Step 2 of 4Place pork on a baking tray. Using a sharp knife, score skin crossways, about 5mm apart. Pat skin dry with a paper towel. Rub half of the oil over the skin and sprinkle with salt flakes. Bake for 1 hour or until the skin is crackling, golden and blistered.
- Step 3 of 4Reduce the oven to 200°C (180°C fan-forced), then bake for a further 30 minutes or until pork is cooked through and skin is crispy. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thickly slice.
- Step 4 of 4Meanwhile, place the blackberries, nectarine, onion, jalapeno, coriander, lime zest, lime juice, and remaining oil in a bowl and toss to combine. Season. Serve pork with salsa and extra lime wedges.