This wonderfully fragrant and rich roast would be lovely served with a simple accompaniment such as a celeriac purée or a winter-leaf salad.
- 2.5 kg boneless pork belly
- 2 tsp finely chopped tarragon
- 1 tbsp finely chopped flat-leaf parsley leaves
- 1 orange, finely grated rind only
- 1 clove of garlic, finely chopped
- 1 tbsp olive oil
- 4 quince, peeled and cut into wedges
- 750 ml tawny port (3 cups)
- 1½ tbsp redcurrant jelly
- 500 ml brown chicken stock (see note) (2 cups)
- 1Lay pork belly skin-side-down on a workbench. Scatter over combined herbs, orange rind and garlic and season to taste with sea salt and ground black pepper. With the longest side horizontal to you and using two hands, roll pork belly into a tight roll. Tie at intervals using kitchen string and set aside.
- 2Preheat oven to 170C. Heat olive oil in a flameproof roasting pan over medium heat, add quince and cook, turning occasionally, until starting to colour (2-3 minutes), add port and redcurrant jelly and cook until reduced by half, then add chicken stock and pork and roast, basting and turning regularly, until pork is deep golden (1 hour). Cover with aluminium foil and cook until pork is cooked through and tender (2 hours). Transfer pork and quince to a platter and keep warm, then reduce cooking liquid over high heat until reduced to a sauce consistency (4-5 minutes). Slice pork and serve with quince and drizzled with salsa di porto.
Brown chicken stock is made from roasted chicken bones, making a richer stock that’s deeper in colour, and is available from select butchers. Alternatively, make your own.
Drink Suggestion: Barossa shiraz or Douro red. Drink suggestion by Max Allen
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