Roast Pork Belly with Parsnip Puree and Waldorf Salad
with Clover Hill Vintage Brut
2 cups rock salt
1 kg pork belly, scored
1 large parsnip, peeled and diced
1 cup light cream
2 cloves garlic
1 teaspoon salt flakes
2 tablespoons olive oil
2 cups rocket
¼ cup toasted walnuts
¼ cup Persian feta
juice of 1 lemon
salt and pepper, to taste
Pour the salt into a shallow dish wide enough that it will fit the pork belly. Place the pork, skin side down, on the salt and leave in the fridge for 12 hours. This will firm up the skin and draw any excess moisture out.
Preheat the oven to 230°C.
After 12 hours or so, take the pork out of the fridge and wipe off any excess salt. Place the pork on a roasting rack or wire rack and place in the oven. Cook for 20 to 30 minutes or until the skin crackles (you could also pop it under the grill) then turn down to 140°C for the next 2 hours. Take out of the oven and rest for 10mins
Place the parsnip, cream, garlic and salt in a saucepan and bring to a gentle simmer. Cook until the parsnip is soft. Pour the parsnip mix into a hand blender and blitz until smooth.
Cut the apple into 8 wedges and toss in 1 tablespoon olive oil. Roast in the oven on a small tray at 140°C with the pork for for 15 minutes then allow to cool. Just before serving, toss the rocket, apples, walnuts, Persian feta, olive oil and lemon juice
Smear some of the parsnip puree on a plate the place a piece of cut pork belly on top and serve with the salad on the side.