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Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad

Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad

Servings: 2

Ingredients

Roast pork belly:
500g pork belly
50g coarse sea salt
3 sprigs rosemary, leaves picked
3 sprigs origanum, leaves picked
5 sage leaves
1 tsp NOMU One For All Rub
330ml dry cider
1 tsp NOMU Oriental Rub
1 tsp freshly squeezed lemon juice
1 NOMU Cook’s Collection Whole Star Anise
1 cinnamon stick
50g white sugar
400g tin baby pie apples

Salad dressing:
1 tbsp freshly squeezed lemon juice
2 tsp fish sauce
1 tbsp sesame oil
1 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Saltand NOMU Black Pepper, to taste

Asian noodle salad:
50g flaked almonds
50g instant noodles
50g sunflower seeds
1 baby red cabbage, thinly sliced
1 baby green cabbage, thinly sliced
4 spring onions, finely sliced

Directions

Score the pork belly diagonally and pat dry. Grind the Olive Oil, salt, rosemary, origanum, sage and NOMU One For All Rub in a pestle and mortar. Rub the salt rub over the pork belly and refrigerate for 1 hour to cure.

Preheat the oven to 140°C. Remove the pork from the fridge and brush off the excess salt. Place into a small, deep-sided roasting dish, skin side up, and pour 180ml of the cider into the base of the dish. Cover with foil and slow roast for 3 hours and 30 minutes, or until the pork is soft and tender. Remove the pork from the oven and set aside.

Increase the oven temperature to 200°C. Place the remaining cider, NOMU Oriental Rub, lemon juice, star anise, cinnamon stick and sugar into a small-sized saucepan. Bring to a gentle simmer for about 5 minutes to reduce and form a syrupy glaze. Brush some glaze over the pork belly and place under a hot grill for 5-7 minutes with the oven door open until the crackling is crisp. Remove and lower the temperature to 160°C. Reheat the remaining glaze and add the baby apples.

Place the almonds, noodles and sunflower seeds onto a baking tray and roast in the preheated oven for 8-10 minutes until golden brown and crisp. Meanwhile, prepare the dressing by mixing together all the ingredients until combined, seasoning to taste. Place the cabbage, spring onion and toasted seed mixture into a bowl. Pour over the dressing and toss together.

Slice the pork belly and pour the glaze and baby apples over. Garnish with fresh sage leaves and serve with the crisp Asian noodle salad.

Ingredients

Roast pork belly:
500g pork belly
50g coarse sea salt
3 sprigs rosemary, leaves picked
3 sprigs origanum, leaves picked
5 sage leaves
1 tsp NOMU One For All Rub
330ml dry cider
1 tsp NOMU Oriental Rub
1 tsp freshly squeezed lemon juice
1 NOMU Cook’s Collection Whole Star Anise
1 cinnamon stick
50g white sugar
400g tin baby pie apples

Salad dressing:
1 tbsp freshly squeezed lemon juice
2 tsp fish sauce
1 tbsp sesame oil
1 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Saltand NOMU Black Pepper, to taste

Asian noodle salad:
50g flaked almonds
50g instant noodles
50g sunflower seeds
1 baby red cabbage, thinly sliced
1 baby green cabbage, thinly sliced
4 spring onions, finely sliced

Directions

Score the pork belly diagonally and pat dry. Grind the Olive Oil, salt, rosemary, origanum, sage and NOMU One For All Rub in a pestle and mortar. Rub the salt rub over the pork belly and refrigerate for 1 hour to cure.

Preheat the oven to 140°C. Remove the pork from the fridge and brush off the excess salt. Place into a small, deep-sided roasting dish, skin side up, and pour 180ml of the cider into the base of the dish. Cover with foil and slow roast for 3 hours and 30 minutes, or until the pork is soft and tender. Remove the pork from the oven and set aside.

Increase the oven temperature to 200°C. Place the remaining cider, NOMU Oriental Rub, lemon juice, star anise, cinnamon stick and sugar into a small-sized saucepan. Bring to a gentle simmer for about 5 minutes to reduce and form a syrupy glaze. Brush some glaze over the pork belly and place under a hot grill for 5-7 minutes with the oven door open until the crackling is crisp. Remove and lower the temperature to 160°C. Reheat the remaining glaze and add the baby apples.

Place the almonds, noodles and sunflower seeds onto a baking tray and roast in the preheated oven for 8-10 minutes until golden brown and crisp. Meanwhile, prepare the dressing by mixing together all the ingredients until combined, seasoning to taste. Place the cabbage, spring onion and toasted seed mixture into a bowl. Pour over the dressing and toss together.

Slice the pork belly and pour the glaze and baby apples over. Garnish with fresh sage leaves and serve with the crisp Asian noodle salad.

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