Braised pork belly with squid, chilli & herb slaw
( SERVES 6 )

Regional Newspapers 18/6/2010

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Jan Bilton

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My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.

Pork Belly

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2	Garlic bulbs, halved horizontally
4 stalks	Rosemary
1½ kg	Pork belly, boneless with skin, finely scored
1	Olive oil, to rub
1 to taste	Salt & freshly ground pepper
½ cup	White wine

Salt & Pepper Squid

100 g	Squid tubes, baby, cut into rings
3 tbsp	Flour
½ tsp	Freshly ground black pepper
½ tsp	Salt
1	Oil, for deep frying

Salad

1 cup	Rocket
½ cup	Coriander leaves, and stalks
½ cup	Mint leaves
1	Chilli, seeded, cut into rings
½ cup	Cashew nuts, toasted and chopped
2 tbsp	Capers, rinsed and drained
2 tbsp	White wine vinegar
1 pinch	Sugar
3 tbsp	Olive oil

Directions

Preheat the oven to 150degC. Brush a baking dish with oil.
Place the garlic and rosemary in the baking pan. Place the pork belly on top, skin-side up. Rub with olive oil and sprinkle with salt and pepper. Drizzle with more olive oil. Add the wine around the outside. Cover the meat with foil.
Bake for 2 1/2 hours. Remove the foil, baste the pork with the pan juices then continue cooking - uncovered - for 30-60 minutes or until the meat is tender. Baste occasionally.
Transfer the pork to a clean chopping board. Cool slightly. While still warm, place a tray on top of the pork. Weigh it down using a few cans of food. Cool completely. Chill overnight in the refrigerator.
Preheat the oven to 230degC. Cut the pressed pork into individual portions or squares. Place skin-side up in a roasting pan and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes.
To prepare the squid, dust the rings in flour seasoned with the pepper and salt. Deep-fry for no more than 1 minute in hot oil. Drain.
To prepare the salad, place the rocket, coriander, mint and chilli in a bowl. Combine the cashews, capers, vinegar and sugar in another bowl. Whisk in the olive oil. Toss the salad and the dressing. Serve with the pork and squid rings