Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Serves 6

Prep time 20 minutes

Cooking time 2 hours

 

2 kg Murray Valley Pork belly

2 tsp vegetable oil

3 tsp table salt

2 kg sebago potatoes, peeled and chopped

100 g butter

3/4 cup (185 mL) milk

1/4 cup bottled horseradish

1 tbsp (20 mL) olive oil

1 clove garlic crushed

400 g baby spinach

Salt and pepper

 

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Dry the skin of the pork belly. Using a sharp knife, score the skin in 1–2 cm intervals. Pour oil and salt onto the scored skin and rub in well.

2. Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45 minutes, then reduce the temperature to 140ºC fan-forced/160ºC conventional and roast for 1 hour 15 minutes until the pork is tender. Rest for 15 minutes.

3. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.

4. Heat olive oil with the garlic in a large pan over medium high heat for 1 minute. Add spinach and toss for a few minutes until just wilted. Season to taste.

5. Serve crispy pork belly with horseradish mash and sautéed spinach.

See more pork belly recipes

Learn more about Murray Valley Pork 



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