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CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE

CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE

Servings: 4-6

Ingredients

1 piece of pork belly, weighing 1.5-2kg
1 heaped tbsp NOMU Roast Rub
1 bunch thyme, roughly chopped
1 bunch rosemary, roughly chopped
1 head garlic, cloves peeled and crushed
150ml NOMU Extra Virgn Olive Oil
NOMU Sea Salt
500ml white wine

Chocolate hoisin sauce, to serve

Directions

Heat the oven to 250°C, or its highest setting.

Place the NOMU Roast Rub, herbs, garlic and Olive Oil in a blender and roughly puree.

Using a very sharp knife or a Stanley knife, score the pork belly all the way through the skin, taking care not to cut into the flesh. Place the pork on its skin and thoroughly rub the herb and garlic mixture into the meat.

Place the pork in a baking dish, skin-side up. Wipe the skin clean with paper towel and grind NOMU Sea Salt evenly over the skin. Put the tray in the oven for one hour, rotating every 15 minutes so that it cooks evenly.

Turn the oven down to 180°C, carefully pour the white wine around the pork (avoiding the skin!) and roast for another hour.

Finally, turn the temperature down to 120°C and roast for a final hour until the skin has crackled and dried. Remove the pork from the oven and allow to rest for 15 minutes before cutting into pieces between the rib bones. Serve the pork with chocolate hoisin sauce and oriental salt on the side.

Oriental Salt: Using a mortar & pestle, grind equal quantities of NOMU Oriental Rub and NOMU Sea Salt until fine.

 

Note: If at any point during the cooking process the skin starts getting charred, loosely cover the pork with foil.

Ingredients

1 piece of pork belly, weighing 1.5-2kg
1 heaped tbsp NOMU Roast Rub
1 bunch thyme, roughly chopped
1 bunch rosemary, roughly chopped
1 head garlic, cloves peeled and crushed
150ml NOMU Extra Virgn Olive Oil
NOMU Sea Salt
500ml white wine

Chocolate hoisin sauce, to serve

Directions

Heat the oven to 250°C, or its highest setting.

Place the NOMU Roast Rub, herbs, garlic and Olive Oil in a blender and roughly puree.

Using a very sharp knife or a Stanley knife, score the pork belly all the way through the skin, taking care not to cut into the flesh. Place the pork on its skin and thoroughly rub the herb and garlic mixture into the meat.

Place the pork in a baking dish, skin-side up. Wipe the skin clean with paper towel and grind NOMU Sea Salt evenly over the skin. Put the tray in the oven for one hour, rotating every 15 minutes so that it cooks evenly.

Turn the oven down to 180°C, carefully pour the white wine around the pork (avoiding the skin!) and roast for another hour.

Finally, turn the temperature down to 120°C and roast for a final hour until the skin has crackled and dried. Remove the pork from the oven and allow to rest for 15 minutes before cutting into pieces between the rib bones. Serve the pork with chocolate hoisin sauce and oriental salt on the side.

Oriental Salt: Using a mortar & pestle, grind equal quantities of NOMU Oriental Rub and NOMU Sea Salt until fine.

 

Note: If at any point during the cooking process the skin starts getting charred, loosely cover the pork with foil.

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