Slow-Roasted Pork Belly with Kumara Purée & Cider Caramel

Name: Slow-Roasted Pork Belly with Kumara Purée & Cider Caramel
Cuisine: New Zealand
Ingredients: 1.2 kg Pork belly (skin-on); 1 kg Kumara (peeled); 500 ml Apple cider; 100 g Brown sugar; 80 g Butter; 100 ml Cream; few leaves Fresh sage; 3 tbsp Olive oil; generous Salt (flaky)

A recipe from New Zealand.

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Slow-Roasted Pork Belly with Kumara Purée & Cider Caramel

Nutrition (per serving)

620Calories

38 gProtein

32 gCarbs

42 gFat

14 gSugar

1100 mgSalt

Ingredients

1.2 kg Pork belly (skin-on)
1 kg Kumara (peeled)
500 ml Apple cider
100 g Brown sugar
80 g Butter
100 ml Cream
few leaves Fresh sage
3 tbsp Olive oil
generous Salt (flaky)

Method

Score pork skin deeply, rub generously with salt. Roast uncovered 220°C 30 min to crisp skin, reduce to 140°C 3 hours until tender. Rest 15 min.
For purée: boil kumara until soft, mash with butter, cream and salt until silky smooth.
For caramel: simmer cider and sugar 20–25 min until thick and syrupy. Whisk in sage leaves briefly, strain.
Slice pork, serve with kumara purée and cider caramel drizzled over – crispy-skinned NZ pork belly with sweet-savory cider caramel.