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The title speaks for itself; add in crispy skin covered in a sweet and spicy glaze and paired with bok choy and snowpeas, need we say more?
1 tablespoon oil
flaky salt
Glaze
½ cup pure maple syrup
1 Tbsp light soy sauce
1 tsp chilli sauce
1 bay leaf
1 sprig thyme
To serve
baby bok choy
snowpeas
steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 tablespoon oil
flaky salt
Glaze
½ cup pure maple syrup
1 Tbsp light soy sauce
1 tsp chilli sauce
1 bay leaf
1 sprig thyme
To serve
baby bok choy
snowpeas
steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 180°C.
Rub the pork well with oil and flaky salt and place skin-side-up, on a wire rack sitting on a shallow roasting tray. Pour 2 cups water into the tray and place in the oven. Roast for 2½ hours, checking for doneness after 2 hours.
If the skin is not crisp after this time, then turn the oven to fan grill. Return to the oven for 10 minutes. Watch carefully to ensure it doesn’t burn.
Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through. Allow it to rest for 10 mins before carving.
Place all the ingredients in a small saucepan and place over low heat. Allow to melt together, then remove from the heat and set aside for the flavours to mingle.
When the roast is finished, pour the pork roasting juices into a bowl and skim off the fat. Add the juice to the pan with the glaze in it and place it back over the heat. Simmer for about 5 minutes until the glaze begins to thicken.
Pour the glaze over the pork.
Slice the pork and serve it with stir-fried bok choy and snow peas. For a full meal, serve with steamed rice.
The title speaks for itself; add in crispy skin covered in a sweet and spicy glaze and paired with bok choy and snowpeas, need we say more?
900g-1kg boneless New Zealand pork belly, skin scored
1 tablespoon oil
flaky salt
Glaze
½ cup pure maple syrup
1 Tbsp light soy sauce
1 tsp chilli sauce
1 bay leaf
1 sprig thyme
To serve
baby bok choy
snowpeas
steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 180°C.
Rub the pork well with oil and flaky salt and place skin-side-up, on a wire rack sitting on a shallow roasting tray. Pour 2 cups water into the tray and place in the oven. Roast for 2½ hours, checking for doneness after 2 hours.
If the skin is not crisp after this time, then turn the oven to fan grill. Return to the oven for 10 minutes. Watch carefully to ensure it doesn’t burn.
Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through. Allow it to rest for 10 mins before carving.
Place all the ingredients in a small saucepan and place over low heat. Allow to melt together, then remove from the heat and set aside for the flavours to mingle.
When the roast is finished, pour the pork roasting juices into a bowl and skim off the fat. Add the juice to the pan with the glaze in it and place it back over the heat. Simmer for about 5 minutes until the glaze begins to thicken.
Pour the glaze over the pork.
Slice the pork and serve it with stir-fried bok choy and snow peas. For a full meal, serve with steamed rice.
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