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Pork belly with rhubarb puree

Leftover puree can be added to natural yogurt as a quick dessert.

Crispy pork belly with pears and rhubarb puree
Serves
6
Price*
£1.56 Per Serving
Ready in**
3 Hour(s)
 

Nutritional information

Each serving of this recipe contains 520 calories, which is 26 percent of your reference intake for calories.
The sugar is rated MED with 24.5 grams, which is 27 percent of your reference intake for sugar.
The fat is rated HIGH with 33.6 grams, which is 48 percent of your reference intake for fat.
The saturated fat is rated HIGH with 12.4 grams, which is 62 percent of your reference intake for saturated fat.
Salt is rated at LOW with 1.1 grams, which is 18 percent of your reference intake for salt. skip to ingredients and directions

Calories
520
26%
MED
Sugar
24.5g
27%
HIGH
Fat
33.6g
48%
HIGH
Sat Fat
12.4g
62%
LOW
Salt
1.1g
18%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • Pork belly joint (approx 900g)
  • 1 tsp sunflower oil
  • 2 large onions, cut into 6 thick slices
  • 4 ripe pears
  • 400g rhubarb, trimmed and cut into 2cm pieces
  • Zest and juice of 1 small orange
  • 75g sugar
  • 15g unsalted butter
  • 1 tsp sea salt

How to make it

  1. Preheat the oven to 150C/130C Fan/Gas 2. Unroll the pork and pat dry with kitchen paper. Rub the skin with oil. Sprinkle with 1 tsp sea salt.
  2. Put the onion in a roasting tin and sit the pork on top, skin-side-up. Pour in 400ml water (not over the pork) and cook, uncovered, in the oven for 2 1/2 hours, topping up the water when needed.
  3. Increase heat to 220C/200C Fan/Gas 7. Top up with hot water to halfway up the onion, but not touching the pork. Cook for 30-35 minutes until the skin is crisp. Discard the onion and rest for 20 minutes.
  4. Peel, core and slice 2 of the pears. Put in a pan with the rhubarb, zest, juice and sugar. Heat gently, stirring, until the sugar dissolves. Simmer for 10 minutes. Keep warm.
  5. Peel, core and quarter the rest of the pears and fry in the butter until golden. Serve with the pork and sauce.