2kg Pork Belly, on the bone, skin on scored (from Woolumbi Farm)
200g Quince Jam (from Woolumbi Farm)
3 tblsp salt
5 garlic cloves unpeeled
3 onions, chopped
3 carrots, chopped
2 tblsp chopped sage
5 bay leaves
375ml white wine
375ml sherry vinegar
Preheat oven to 230 degrees celsius. Mix quince jam with alioli until smooth, refrigerate. Place Pork on a rack in the sink and pour boiling water over the top of skin. Pat completely dry, rub olive oil over the skin. Rub with salt, right into the cracks. Place pork into roasting tin, skin side up and cook for 40mins or until crackling develops. Remove pork from pan, add vegetables, herbs, and liquids, stir to combine and place pork back on top of veggie combo. Cover with foil and cook for another 2 hours at 160 degrees celsius. Remove foil, turn up the heat to 230 degrees to crisp up crackling.
Remove bones from belly and cut into 2cm thick slices and serve with crackling and quince alioli combo. Discard the vegetables.
Woolumbi Farm “Long Legs Cider”
ABOUT WOOLUMBI FARM
Woolumbi Farm embraces sustainable farming practices, running free range, ethically farmed pork, lamb & beef and organic fruit & veg. The breeds of animals farmed are largely rare breed and have been selected for their exceptional flavour & texture. They are butchered in the Prime Safe approved on-farm butcher shop and turned into specialty cuts and artisan smallgoods, along with farm-made preserves.
233 Coolart Road, Tyabb
Tel: 0417 523 173