Crispy pork belly,sweet potato puree & cider jus

🧂 Ingredients

• 4-500 g pork belly
• 100 g savoy cabbage

  chopped
• 1 sweet potato

  roughly chopped
• ½ tsp ground cinnamon
• 1 tsp brown sugar
• 2 tbsp butter
• salt
• pepper
• 50 ml water or chicken stock
• 330 ml cider
• 200 ml chicken stock
• ½ onion

  roughly chopped
• 1 tsp ginger

  grated
• 1 garlic clove

  chopped
• 2 thyme

  sprigs
• 1 star anise
• 1 bayleaf
• 1 cinnamon stick
• 1 tsp cider vinegar
• 2 tbsp butter

Instructions

• 1 Score skin of pork in a criss cross fashion at 1cm intervals.
• 2 Rub skin with a generous amount of salt and leave in the fridge over night and
  up to 48hrs.
• 3 When ready to cook, wipe skin with paper towel to remove salt & excess moisture.
• 4 Rub with 1 tsp olive oil and a generous amount of salt.
• 5 Place in oven @ 220c for 30 minutes and then cook for 25 minutes @ 170c.
• 6 Leave rest for 10 minutes before serving.
• 7 Place sweet potatoes on baking tray.
• 8 Heat butter in frying pan on medium heat until it froths up and starts to turn
  brown. Remove from the heat and add the cinnamon & sugar to butter.
• 9 Pour over sweet potatoes and mix well. Bake sweet potatoes @ 180c for approx.
  20mins or until soft.
• 10 Place sweet potatoes, salt, pepper and a little butter in blender and add 50ml
  of water or vegetable stock. Blend until smooth adding more water/seasoning of
  necessary.
• 11 Place all ingredients into sauce pan EXCEPT BUTTER and simmer until reduced by ½
  - approx. 20 minutes.
• 12 Strain through sieve pressing all the liquids from solid ingredients.
• 13 Return to heat, whisk in the butter and reduce until about ½ cup of liquid
  remains.
• 14 Fry in pan with a splash of oil, salt & pepper for a couple minutes.

Nutrition Info