The key to great pork crackling is to dry the skin side of the meat well before sprinkling it with salt. Blast the pork in a hot oven to begin with to get the skin crunchy, then slow cook it for a further hour and a half in a bath of milk, which makes it really moist and tender.
Ingredients (serves 4)
- 700gm-1kg pork belly, skin scored
- salt/ pepper
- 3-4 sage leaves
- 1 tbsp paprika
- 350ml milk
- 300gms potato/ kumara
- 1 head broccolini
- 3 handfuls spinach/ silverbeet
- 2 cloves garlic
- small cube of ginger
- 1 tbsp sesame seeds
- Preheat oven to 240˚C. Pat the skin of the meat dry and season the flesh side with pepper and lots of iodised salt. Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the paprika.
- Roast for 15-20 minutes at 240˚C until the skin is starting to blister and crackle. Watch closely for burning.
- Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Reduce the heat to 150˚C and roast for a further 45 minutes. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.
- Remove the pork from the oven and add the sliced potatoes/ kumara in the milk mixture around the pork and season with salt/ pepper. Place back in the oven for another 40-45mins until the pork is cooked through.
- To make the greens- heat a non-stick fry pan with 1 tbsp olive oil, garlic and ginger and sauté for 2-3 minutes. Add the broccolini and spinach/ silverbeet and cook for another 3-4 minutes. I like them nice and crunchy. Sprinkle with sesame seeds.
- To serve, discard the leftover curd or milk and slice the pork belly evenly. Serve with potatoes/ kumara with sautéed greens.