I saw on Masterchef TV Program years ago. I crave for roast pork, so I decided to try it. To make my own, added pears, figs nectarines and mushrooms. Its a different technique from Masterchef.
Added figs in as I have abundant of figs in my garden. I also use pears and nectarines as I got them from friends. I would like some green, therefore added salad.
Its delicious, crispy skin and full of flavour, the fruits are all juicy soft roasted and great with salad to complete the meal. Got 4 hungry mouth to feed. Let’s cook!!!!
4 firm pears, cored, quartered
16 figs, Stems removed and halved
4 firm nectarines, halved, core removed
70 ml olive oil
1.5 kg pork belly, scored
1 whole head garlic, halved
2 Tsp fennel seeds, ground
1 L milk
1/2 Tsp honey, extra for figs
1/2 Tsp mustard
salt and pepper
2 packet mixed salad, washed, dried and divide 4 equal portions
Preheat oven to 220 degrees C fan-forced. Place pears, nectarines, and garlic into a deep baking dish, drizzle with 20 ml olive oil and toss to combine.
Pat skin dry with paper towel. Score the skin in a crisscross pattern with a sharp knife 2 mm deep. Drizzle with 30 ml olive oil, rub salt into the skin.
Turn pork belly flesh facing you rub salt and pepper, sprinkle with ground fennel seeds all over with 20 ml oil. Place the pork into the baking dish with pear, nectarines and garlic and bake for 30 minutes until skin starts to blister.
Remove the baking dish from the oven and pour milk into the dish around the pork, ensuring the pork flesh, but not the skin, is immersed in the liquid. Reduce the temperature of the oven to 160 degrees C and cook until the pork is tender, about 1 hours. Add some water to the baking dish if required. In the last 20-25 minutes, add in figs, and mushrooms season with salt, honey and drizzle some oil. Place on separate baking tray to roast.
Remove from the oven and transfer the pork to clean baking tray. Set oven to the grill setting and place pork onto the centre shelf of the oven and grill until the skin crackles, taking care not to burn the skin.
Remove from oven and rest pork for at least 10 minutes before carving into 1 cm thick slices. Cover loosely with foil to keep warm.
Remove roasted pears, figs, mushrooms and nectarine place equal portion on 4 plates with salad. Place garlic, honey, mustard and about 1/4 cup of pan juices in a blend, blend to a thick smooth sauce. Season to taste.
To serve, place sliced pork onto plate with the remaining ingredients and Drizzle some sauce over. Serve with a glass of red wine.