Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Karen and Ros - Crispy Pork Belly

with Chicken & Pork Gravy and Fennel & Apple Salad

Prep time: 25 mins    Cook time: 1 hour 30 mins    Serves:


1.5kg-piece pork belly, rind scored

2 tsp salt

2 tbs vegetable oilChicken and Pork Gravy

30ml vegetable oil

300g chicken wings, chopped into 3 pieces

200g pork bones

50g butter

5 shallots, chopped

3 garlic cloves, thinly sliced

1 granny smith apple, chopped

250ml apple cider

1L chicken stock

3 thyme sprigs

Salt and pepper, to seasonFennal and Apple Salad

60ml extra virgin olive oil

2½ tbs apple cider vinegar

1½ tbs coarsely chopped tarragon

2 tsp lemon juice

1/4 tsp caster sugar

2 baby fennel, cut into julienne

2 granny smith apples, cut into julienne

3 celery stalks, cut into julienne


  1. Preheat oven to 220C. Rub pork all over with salt and oil. Place pork, rind-side up, in a roasting pan and roast for 30 minutes. Reduce temperature to 180C and roast for a further 1 hour or until meat is tender and rind is crisp.
  2. Meanwhile, to make gravy, heat oil in a large heavy based saucepan over medium-high heat. Add chicken wings and pork bones. Cook, turning occasionally, for 10 minutes or until browned. Remove and set aside.
  3. Add butter to same pan. Add eschalot, garlic and apple and cook, stirring, for 5-6 minutes or until golden brown.
  4. Return chicken wings and pork bones to pan. Add cider and simmer for 5 minutes or until almost evaporated. Stir in stock and thyme. Season. Reduce heat to medium-low heat and simmer for 45 minutes or until reduced by half. Strain and discard solids.
  5. To make slaw, whisk oil, vinegar, tarragon, lemon juice and sugar in a bowl to combine. Add remaining ingredients and toss to coat. Season.
  6. Thickly slice pork and divide among serving plates. Add slaw and serve with gravy in a jug to the side.