Asian Recipes

Slow-Roasted Pork Belly with Pickled Grapes and Crushed Kumara

by TheWeekly  /   March 19, 2018

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Excite your tastebuds with this unique pork belly recipe using pickled grapes and crushed kumara. Pat dry the pork belly with a paper towel and leave uncovered in the fridge one day before cooking to help with the cooking process.


Pickled Grapes



Make pickled grapes a day ahead. Stir vinegar, sugar and star anise in a medium saucepan over medium heat, until sugar dissolves and mixture boils. Reduce heat; simmer 1 min. Add grapes; simmer 1 min. Cool.


Refrigerate, covered, overnight. Strain grapes, reserving ¼ cup pickling liquid. Combine grapes with remaining ingredients in a medium bowl. Season with salt and pepper.


Preheat oven to 240 C.


Divide onions between two large roasting pans; place pork, rind-side up, on onions. Divide stock and the water between pans, avoiding the pork. Rub 1 tablespoon of oil and half the salt onto the rind of each piece of pork.


Roast pork for 40 mins or until rind starts to crackle. Reduce oven to 160 C; roast a further 2½ hours, swapping pans halfway through cooking time, until pork is tender. (If the rind needs more crackling, increase the oven to 240 C and cook until crackled.) Rest pork, uncovered, for 20 mins.


Meanwhile, cook kumara in two large saucepans of boiling water for 20 mins or until tender; drain well. Return all kumara to one pan with ¼ cup of the oil; season to taste. Crush roughly with a potato masher. Cover to keep warm.


Combine herbs, remaining oil and reserved grape pickling liquid in a small bowl. Season with salt and pepper.


Spoon kumara into a serving dish; drizzle with herb grape liquid mixture.


Serve sliced pork and crackling with pan juices, crushed kumara and pickled grapes.

Recipe & Photo: The Australian Women’s Weekly/