Cured Pork Roast

Ingredients

• 1 kg pork belly (lightly cured, boneless)
• Salt
• Pepper
• 2 tbsp honey
• 12 cloves
• 250 ml meat broth
• kitchen twine
• 0.5 head savoy cabbage
• 400 g chestnuts (frozen or vacuum packed)
• 2 tbsp butter
• nutmeg

Instructions

1. 1.

   Preheat the oven to 160°C fan-forced. Score the pork belly skin in a diamond pattern, rub with salt and flip. Brush the meat with honey, season with salt and pepper. Roll the meat lengthwise and tie with kitchen twine. Pinch cloves into the roll. Pour broth into a roasting pan and place the roll seam side down. Cover with a lid or foil and bake on the lowest rack for about 1.5 hours. Remove from oven and set on a rack, placing a fat pan underneath. Increase temperature to 240°C and return the roast to the middle rack, baking for another ~30 minutes until crisp.

2. 2.

   Wash, trim and slice savoy cabbage into strips. Blanch in salted water for 3-4 minutes until firm. Shock in ice water and drain. Toss chestnuts in hot butter, season with salt and nutmeg.

3. 3.

   Slice the roast and serve with savoy cabbage.