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1.1kg boneless belly of pork (from the meat counter), skin scored at 1cm intervals
3/4 x 20g pack Cooks' Ingredients Thyme, leaves only
3/4 x 20g pack Cooks' Ingredients Rosemary, leaves only
8 clove/s garlic, crushed
125ml olive oil, plus an extra 1 tbsp
For the split pea purée
250g yellow split peas
50ml rapeseed oil
1 onion, roughly chopped
1 stick celery, diced
1 large carrot, diced
1/4 x 20g pack Cooks' Ingredients Thyme, leaves only
3 tbsp double cream
For the dressing
2 tbsp Chinese rice vinegar
1 tbsp cider vinegar
2 tbsp caster sugar, to taste
2 tbsp capers, rinsed and chopped
145g Vadasz Fresh Pickles Garlic & Dill, drained and chopped
1/4 x 20g pack dill, chopped
Put the split peas in a bowl and cover with
cold water. Cover and leave overnight.
When ready to prepare the pork, preheat
the oven to 140ºC, gas mark 1. Put the thyme
and rosemary in a blender with the garlic and
125ml oil, then process until you have a rough
purée. Dry the pork belly with kitchen paper
and line a roasting tin with a double layer of
foil. Put the pork in, skin-side down. Make small
incisions all over the meat, then season and rub
in the herb paste. Turn the pork over and rub it
with the remaining 1 tbsp oil and sprinkle salt
over the skin. Put the pork on a rack in the tin
and cook for 3 hours.
Meanwhile, make the split pea purée. Heat
the oil in a saucepan. Sauté the onion, celery
and carrot until the onion is softening. Drain
the soaked split peas and add them to the pan along with 1L fresh, cold water and the thyme
leaves. Bring to the boil, then reduce the heat
to a simmer. Cook for 2 hours 15 minutes to
2 hours 30 minutes, or until the peas are soft
enough to purée. You want to end up with
a thick purée, not a soup, so if there is lots
of liquid left, boil to reduce before blending.
Season well, add the cream, then purée
the mixture in a blender. Put it back in the
saucepan so you can heat it later.
For the dressing, stir together the vinegars
and sugar in a medium bowl until the sugar
has dissolved. Stir in the capers, pickles and dill,
then set aside until needed.
Turn the oven temperature up to 230ºC, gas
mark 8. Roast the pork for 15-30 minutes more,
or until a good crackling forms. Keep an eye
on it – you don’t want it to burn. Thoroughly
reheat the split pea purée and put into a warm
bowl. Carve the pork into slices and serve with
the purée and steamed green beans, if liked.
Offer the dressing in a bowl on the side.
Typical values per serving when made using specific products in recipe
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