To me, belly pork is an absolute treat. It is completely delicious but quite fatty so I don’t have it too often. This mother’s day I wanted to cook dinner for my mum and family; I’ve already discussed the most important course, dessert, but this almost pipped it to the post by being so darn delicious. I will 100% be making this again, everyone talked about how tasty it was and my mouth waters slightly just thinking about it. I spotted the recipe on Food 52 and instantly knew it was the one. You know how they say thart when you know, you know; well, I knew. (Whilst we are on the subject of Food 52, can we just take a moment to appreciate the beauty that is this vintage copper bundt tin.) The rhubarb and ginger compote was almost as big of a hit as the belly pork itself. Whoever wrote this recipe (Canal House) is nothing short of a genius.
I wish there was a way to do it justice in a photograph but I just don’t have the skills. I also don’t have the words to explain how delicious the onions, baked beneath the pork, were. I served this pork with traditional roast potatoes & parsnips and steamed vegetables; but also with spiced winter vegetable cous cous, for the more adventurous Sunday dinner soul.
A word of warning, you need to prep the meat the night before (or at least 8 hours before if possible).
- 3 lbs (~1.5 kg) of belly pork, skin removed but with the fat left on the pork
- 2 tbsp of fresh thyme leaves
- 2 tbsp of sugar
- 2 tbsp of salt
- 2 tsp of ground black pepper
- 1 medium white onion, sliced into rings
- 1 cup of white wine
For the compote:
- 1 cup of light brown sugar
- 0.5 cup of sultanas
- 0.5 cup of red wine vinegar
- 0.25 cup of finely chopped crystallized ginger
- 1 tbsp of drained capers
- 1 pin of crushed red pepper flakes
- 1 pin of ground black pepper
- 1 lb (~500 g) of fresh rhubarb, sliced into 1.5 cm chunks
- Use a sharp knife to score a cross-hatch pattern into the fat. Take care not to score the meat.
- In a small bowl, mix together the thyme, sugar, salt and pepper and then rub it all over both sides of the meat. Wrap the meat in clingfilm and let it rest in the spices (in the fridge) for at least 8 hours (or overnight).
- Preheat the oven to 140°C and place the onions into the bottom of a lidded oven proof dish.
- Rinse the meat, pat it dry and then place it on top of the onions.
- Pour the wine over the meat and then place the lid on this dish.
- Roast for 2.5-3 hours, until fork tender. Baste occasionally.
- Remove the lid and turn the temperature up to 200°C, roast until the fat turns golden and begins to crisp (~1 hour). Add more wine if the onions begin to brown before the meat does.
- Whilst the meat is roasting, make the (delicious) compote. In a medium skillet place the sugar, sultanas, vinegar, capers, ginger, red pepper flakes and pepper. Stir over a medium heat until the liquid halves, 5-10 minutes.
- Add the rhubarb to the skillet and stir until all the rhubarb is coated. Keep stirring for about 15 minutes until the rhubarb is tender.
- Slice the pork and serve with the compote and sides of your choice. Prepare to be in food heaven.