Pork Belly with Kumara Crisps & Apple Cider Reduction

Name: Pork Belly 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; 3 tbsp Olive oil; generous Salt (flaky for skin)

A recipe from New Zealand.

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Pork Belly 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
3 tbsp Olive oil
generous Salt (flaky for skin)

Method

Score pork skin, rub with salt. Place on rack over tray. Roast 220°C 30 min, reduce to 160°C 2–2.5 hours until tender. Rest 15 min.
For reduction: simmer cider, stock, honey and thyme 20–25 min until syrupy.
For crisps: deep-fry kumara slices in hot oil 2–3 min until golden and crisp. Drain and salt.
Slice pork, serve with reduction and kumara crisps – crispy-skinned NZ pork belly with sweet-tart cider sauce.