Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast pork with rhubarb and rosemary jelly


You can pair this dish with a crisp winter-leaf salad. You'll need to begin this recipe a day ahead.

You'll need

2 kg boneless pork belly, skin on 1 tbsp sea salt flakes Spanish onions 1.2 kg chat potatoes, large ones halved 2 tbsp olive oil ½ garlic clove, finely chopped 80 gm coarse rye breadcrumbs 50 gm rhubarb (about 1 stalk), diced ½ cup coarsely chopped flat-leaf parsley   Rhubarb and rosemary jelly 700 gm rhubarb, coarsely chopped 2 Granny Smith apples, unpeeled, coarsely chopped Juice and seeds of 1½ lemons 440 gm (2 cups) white sugar 2 tbsp red wine vinegar 3 rosemary sprigs

Method

  • 01
  • Score pork skin widthways at 1cm intervals with a small sharp knife, rub in 1 tbsp sea salt flakes and refrigerate, uncovered, to dry out (overnight).
  • 02
  • For rhubarb and rosemary jelly, bring rhubarb, apple, lemon juice and seeds and 1.5 litres water to the simmer in a large saucepan over medium-high heat. Reduce heat to medium, simmer until pulpy (1-1¼ hours), strain through a muslin-lined sieve to yield 1 litre liquid (do not press on solids; discard solids). Transfer rhubarb liquid to a clean pan, add sugar and stir over medium-high heat until sugar dissolves. Simmer until mixture reaches setting point (45 minutes-1 hour); to test, spoon a little on a chilled saucer, return saucer to freezer for 1 minute, then push edge with your finger. If mixture wrinkles, it is ready. Remove from heat, stand for 10 minutes, skim scum from surface and stir in vinegar. Ladle into sterilised jars, add a rosemary sprig to each, seal and stand until cooled to room temperature. Makes about 500ml. Jelly will keep for 3 months; refrigerate after opening.
  • 03
  • Preheat oven to 200C. Cut two onions into thin wedges, combine with potatoes and half the oil in a roasting pan, season to taste and roast while you prepare the pork.
  • 04
  • Finely chop remaining onion, add with garlic and remaining oil to a small saucepan and stir occasionally over medium heat until tender (3-4 minutes). Transfer to a bowl, add breadcrumbs, rhubarb and parsley, season to taste and stir to combine.
  • 05
  • Lay pork skin-side down on a work surface, scatter breadcrumb mixture along centre, then roll to form a long cylinder. Secure at intervals with kitchen string, place on top of potatoes and onion in roasting pan and roast until skin starts to crisp (25-30 minutes). Reduce oven to 180C and roast until just cooked through (50-55 minutes). Serve hot with rhubarb and rosemary jelly.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jun 2011

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×