Pork Belly Confit with Kumara Crisps & Apple Cider Reduction

Name: Pork Belly Confit with Kumara Crisps & Apple Cider Reduction
Cuisine: New Zealand
Ingredients: 1.2 kg Pork belly (skin-on); 600 g Kumara (thinly sliced); 500 ml Apple cider; 300 ml Chicken stock; 2 tbsp Honey; few sprigs Fresh thyme; enough to cover belly Duck fat or olive oil; generous Salt (flaky for skin)

A recipe from New Zealand.

🇳🇿 New ZealandporkBellyconfitkumaracrispsappleCiderreductionhighProteinfancyspecialslowCookedcrispySkin

Pork Belly Confit with Kumara Crisps & Apple Cider Reduction

Nutrition (per serving)

620Calories

38 gProtein

32 gCarbs

42 gFat

12 gSugar

1100 mgSalt

Ingredients

1.2 kg Pork belly (skin-on)
600 g Kumara (thinly sliced)
500 ml Apple cider
300 ml Chicken stock
2 tbsp Honey
few sprigs Fresh thyme
enough to cover belly Duck fat or olive oil
generous Salt (flaky for skin)

Method

Score pork skin, rub generously with salt. Place in deep dish, cover with duck fat/oil and thyme. Cook at 140°C 3–4 hours until tender. Cool in fat overnight.
Remove, pat dry, crisp skin under hot grill or 220°C oven 10–15 min.
For reduction: simmer cider, stock, honey and thyme 20–25 min until syrupy.
Deep-fry kumara slices 2–3 min until crisp, drain and salt. Serve pork sliced with reduction and crisps – crispy-skinned NZ pork belly with sweet-tart cider sauce.