850g pork belly*
1 garlic clove, crushed
1 tablespoon caraway seeds
Extra virgin olive oil
Sea salt and cracked pepper
1 ripe pear, peeled, core removed, cut in half
120g green beans
Micro herbs (optional)
300g cauliflower florets
¼ cup thickened cream
¾ cup milk
- For the cauliflower puree, place cauliflower florets, and butter in a saucepan and cook for 1-2 minutes, then add cream and milk and cook until tender. Place in food processor and puree until smooth, season to taste. Reheat just before serving.
- Preheat oven to 240°C (460°F) or as high as the oven can go. Score pork belly skin with a sharp knife at (1cm) intervals (be careful not to cut through to the meat) and pat dry with paper towel (remove all moisture from the skin). Rub olive oil all over the pork belly, turn over and rub in the garlic and caraway seeds on the meat side. Turnover and rub salt into the skin, making sure it gets into the scores. Place pork belly in a roasting pan and cook for 25-30 minutes or until the skin starts to bubble and turn golden. Reduce oven to 170°C (325°F) for about 1 ½ hours or until juices run clear. Remove from oven and let pork rest for 10-15 minutes. Turn the pork over so the crispy skin is on the chopping board when cutting slices, as a guide about (4 x 2 inch) slices pending the size of the pork piece.
- For the roasted pears, place on a baking tray and drizzle with lemon juice and olive oil and bake for 20-25 minutes or until tender.
- Steam green beans just before serving time.
On 2 warm serving plates, spoon cauliflower puree in the middle of the plate. Arrange 2 sections of pork belly on puree. Place roasted pear on the side and green beans resting in the middle of the pork pieces. Garnish with micro herbs and serve.
*When choosing your pork belly, look for really white skin and even thickness on the meat side, plus choose a good rectangle shaped piece. This will make it easier to cut, and it will look better on the plate. You can also get your butcher to score the skin for you.