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Della and Tully - Crispy Pork

with Carrots and Caramel Sauce

Prep Time: 45 mins    Cook time: 2 hours    Serves: 6

Ingredients

2 oranges, thickly sliced

1 onion, thickly sliced

1.5kg-piece pork belly, rind scored

1 tbs olive oil

Salt and pepper, to season

4 radishes, thinly sliced

1 cup edamame beans, cooked, poddedCarrot Puree

1kg carrots, peeled, chopped

1L chicken stock

4 garlic cloves, thinly sliced

100ml cream

125g butter, chopped, softenedPickled Carrots

500ml apple cider vinegar

2 tbs white sugar

2 tsp salt

1 tbs mustard seeds

1 bunch Dutch carrots, trimmed, peeledAnchovy Caramel

220g brown sugar

250ml red wine vinegar

6-8 salted anchovies

Method

  1. Preheat oven to 220C. Arrange orange and onion in a roasting dish.
  2. Rub pork all over with oil and salt. Place, pork, rind-side up, on top of orange and onion. Roast for 30 minutes. Reduce temperature to 180C and roast for a further 1 hour or until meat is tender and rind is crisp. Stand for 10 minutes to rest, then thickly slice.
  3. Meanwhile, to make purée, place carrots and stock in a saucepan over medium heat. Bring to the boil and simmer for 25 minutes or until softened, adding garlic for final 5 minutes. Drain. Transfer carrots and garlic to a blender and blend until smooth. Add cream and butter and blend until a smooth purée forms. Season.
  4. To make pickled carrots, place vinegar, sugar, salt, mustard seeds and 250ml (1 cup) water in a large saucepan over medium heat and stir until sugar dissolves. Add carrots and simmer for 10 minutes or until almost tender. Remove from heat and set aside to cool.
  5. To make anchovy caramel, place sugar and vinegar in a small saucepan over low heat and stir until sugar dissolves. Simmer for 7-8 minutes or until caramelised and thickened. Add anchovies and simmer for a further 3-4 minutes or until anchovies dissolve. Strain and set aside.
  6. Divide pork, purée, pickled carrots, radish and edamame among serving plates. Spoon over anchovy caramel to serve.
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