- 1.2 kg pork belly for roasting.
- 2 tablespoons olive oil.
- salt and black pepper.
- 1 – 2 whole garlic heads, tops cut for roasting (optional)
- 2 – 3 cups fresh or frozen blueberries, or a bottled blueberry preserve
- 1/2 cup castor sugar.
- A dash of water.
- A squeeze of fresh lemon juice.
- 300 gr baby potatoes.
- salt and pepper for seasoning potatoes.
- 1/2 cup grated Parmesan for potatoes.
Fleisherei Test Drive Comments:
If you think blueberries and pork don’t go together, we would have to disagree! The blueberry compote adds just the right amount of tartness to cut through the delicious fattiness of the pork belly. Try it and you’ll be amazed.
- Preheat the oven to 200 degrees Celsius; rub the pork belly with olive oil and generously season it with salt and black pepper.
- Carefully score the skin of the belly with a sharp knife. (To make the skin easier to cut, our Butchers advise putting the meat in the freezer, uncovered, for an hour. Then use a sharp craft knife to score the skin and ensure extra crispy crackling!).Place your belly on an oven safe grill tray, to render the fat for the potatoes. Take the heat down to 160 degrees Celsius and slow roast for about three hours, checking every now and then.
- After about three hours the meat should be done and very tender, crank the oven temperature to 200 degrees Celsius to crisp up the skin of the pork until crisp and bubbly. Remove from oven and set aside.
- In the meantime, add the blueberries, sugar, and water and lemon juice to a small saucepan and bring to a boil. Simmer for about 10 – 15 minutes, until the fresh blueberries burst and caramelise. Set aside.
- Blanch the potatoes in boiling water until soft. Remove from water and transfer them to the baking tray filled with the rendered fat from the pork, gently push down with a masher until broken, season and roast until crispy and coloured. Sprinkle with grated parmesan.
- Serve the crispy pork belly ribs with generous helpings of compote and potatoes.