1 kg piece pork belly, rind scored, at room temperature
2 tbsp fennel seeds
4 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 bunch thyme, leaves picked
2 tbsp salt
1 bunch sage
2 brown onions, quartered
1 green apple, cut into wedges
1 litre milk
4 small green apples, peeled
1 baby fennel, quartered
25 g butter, chopped
1 tbsp olive oil
1 kg pork marrow bones
1 tbs olive oil
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1/2 bunch sage
1 bay leaf
1 tsp black peppercorns
1/2 cup white wine
4 cups veal stock
rock salt, to cover base of dish
1 kg potatoes
50 g butter, chopped
1/2 cup thickened cream, warmed
2 green spring onions, thinly sliced
1 cup shredded kale
1 cup chopped parsley
- Preheat oven to 240ºC.
- To make jus, place pork bones in an oven dish. Roast for about 30 minutes or until browned, stirring half way through.
- Meanwhile, heat oil in large saucepan. Cook vegetables, stirring occasionally, until lightly browned. Stir in sage, bay leaf and peppercorns. Add wine. Simmer until almost evaporated. Stir in stock. Simmer over lowest heat, partially covered, for 45 minutes. Strain and discard solids. Return jus to a clean saucepan and simmer slightly until thickened.
- To prepare pork, pat rind dry with absorbent paper.
- Using a pestle and mortar, finely crush fennel seeds. Add garlic, pepper, thyme and half a teaspoon of the salt. Place pork rind-side down and rub herb mixture all over meat. Turn over and rub remaining salt into rind.
- Heat a large frying pan over medium heat. Cook pork, rind side down, until it turns golden and begins to crisp.
- Arrange onions and apple in centre of a baking dish and top with sage. Place pork on top, rind side up. Pour milk around pork – it should come 2/3 of the way up the meat. Roast for 30 minutes. Reduce temperature to 160ºC. Roast for about a further 1 hour 30 minutes or until meat is very tender and rind is crisp.
- Remove pork from dish and transfer to a warm plate to rest, lightly covered with foil, for 30 minutes. Slice thickly and add any juice to jus.
- Place apples and fennel in another baking dish. Dot with butter and drizzle with oil. Season. Roast for about 45 minutes or until tender, basting half way through.
- To make colcannon, sprinkle salt over base of a baking dish (just big enough to fit potatoes). Add potatoes in a single layer.
- Bake for about 1 hour or until very tender.
- Cool slightly then halve and scoop out flesh. Pass through a ricer and into a bowl. Add butter and cream. Season well. Beat with a wooden spoon to combine. Add remaining ingredients and mix well to combine.
- Serve pork with colcannon, roasted apples and fennel and jus.
Makes 4 servings.
- To ensure the crackling is super crunchy, finish cooking it under a hot grill, watching continuously and rotating dish as necessary, until rind bubbles and is very crisp.
- Leftover colcannon makes great potato cakes the following day! Shape into patties and fry until golden and crisp. Serve for breakfast with fried eggs and bacon or as a quick lunch with sausages and peas.