- Using a very sharp knife, score the skin of the pork every 3mm in one direction. Rub the salt into the skin and wait for 20-30 minutes before roasting.
- Cut the onion into 8 wedges and the rhubarb into 3cm lengths.
- Place the pork, skin side up in a roasting tray and surround it with the vegetables.
- Lay the rosemary sprigs over the vegetables then roast at 200C on the second shelf from the bottom of the oven for 50 minutes.
- Warm the honey to a thin consistency and brush it onto the skin of the pork.
- Roast for a further 5 minutes on the fourth shelf from the bottom of the oven.
- Rest for 10 minutes before carving, but do not cover the meat, as any moisture can soften the crackling.
- While the meat is resting, remove the vegetables from the pan and pour the fat off.
- Pour the water into the pan and stir over a medium flame to lift the residue off the bottom.
- Place the vegetables and juices into a food processor and blend roughly.
- Serve with the honey roasted pork belly and steamed greens.
Honey Roasted Pork Belly with Savoury Rhubarb Sauce
Recipe by Louise Harper
The tang of rhubarb works brilliantly with roasted pork.
Ingredients
- 500g pork belly
- 3 tsp salt
- 1 tbsp honey
- 1 large brown onion
- 6 stalks rhubarb
- 3 sprigs rosemary
- ¼ cup water
