Slow-Roasted Pork Belly with Kumara Terrine & Cider Jelly

Name: Slow-Roasted Pork Belly with Kumara Terrine & Cider Jelly
Cuisine: New Zealand
Ingredients: 1.2 kg Pork belly (skin-on); 800 g Kumara (thinly sliced); 500 ml Apple cider; 6 Gelatine sheets; 60 g Butter; few leaves Fresh sage; 3 tbsp Olive oil; generous Salt (flaky); 200 ml Chicken stock

A recipe from New Zealand.

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Slow-Roasted Pork Belly with Kumara Terrine & Cider Jelly

Nutrition (per serving)

620Calories

38 gProtein

32 gCarbs

42 gFat

14 gSugar

1100 mgSalt

Ingredients

1.2 kg Pork belly (skin-on)
800 g Kumara (thinly sliced)
500 ml Apple cider
6 Gelatine sheets
60 g Butter
few leaves Fresh sage
3 tbsp Olive oil
generous Salt (flaky)
200 ml Chicken stock

Method

Score pork skin, rub with salt. Roast uncovered 220°C 30 min, reduce to 140°C 3–4 hours until tender. Cool in fridge overnight for crisp skin.
Layer kumara with butter, salt & pepper in greased loaf tin. Cover, bake 180°C 1 hour until tender. Cool, press with weight overnight for terrine.
For jelly: simmer cider and stock 10 min. Soak gelatine, dissolve in warm liquid, strain and set in shallow tray. Cut into cubes.
Crisp pork skin under hot grill. Slice pork, serve with sliced terrine and cider jelly cubes – crispy-skinned NZ pork belly with layered kumara terrine and refreshing cider jelly.