Crispy, and perfectly golden with a special twist!
Marie Duong's pork belly is infused with our favourite native botanical, giving the dish a fresh spin and an extra depth of flavour!
1 kg pork belly with skin on 330 ml apple cider
2 red shallots
1 medium carrot, chopped 2 sprigs fresh oregano
2 sprigs fresh thyme
2 sprigs fresh parsley
4 lemon myrtle leaves
1 tsp lemon myrtle powder 1 stick cinnamon
2 cups chicken stock
1 tbsp salt and pepper
1 medium sized apple
- Preheat the oven to 200°C.
- De-hair pork skin (if hair is present), then rinse clean under running tap water.
- Place pork belly skin-side up onto baking tray, add 1 bottle of apple cider, shallots, carrots, oregano, thyme, parsley, lemon myrtle leaves, lemon myrtle powder, cinnamon stick and chicken stock, covering up to the skin. Season with salt and pepper. Using foil to cover the baking tray, cook in oven for 30- 45 minutes.
- Remove pork belly and let cool on rack. Dry the skin with paper towel and score the pork skin using a sharp knife. Rub with oil and generously season pork skin with sufficient salt.
- Transfer Return pork belly to oven and cook at 200°C to crisp the skin to crackling.
- Meanwhile, cut the apple into wedges and cook apple in a frying pan over medium heat. Add 1 tbsp of liquid from cooking pork belly to caramelise the apple and sprinkle with lemon myrtle powder.
Cut pork belly into 4 portions and serve with cooked apple on side.
Note: I added 1 tsp of brown sugar to the apples in the pan as they were not caramelising with the pork belly liquid alone.
Original recipe by Chef Chen.
Looking to try Lemon Myrtle? Request a sample.