Roast pork belly stuffed with apples and sauerkraut, with pomegranate molasses and roast kumara
6
Publication: Listener
19/6/2010
Within two decades, it seems, the traditional Sunday roast will become a rare household event, but Selaks wine company is determined not to see that happen, nobly wishing to preserve what it believes is our national meal. I agree the tradition of the Sunday roast is worth saving.
You could start here, with this cheap cut. It has crisp skin, tender meat, loads of flavour and a cooking time that won't keep you waiting for hours - yet it allows you to do other things while it gently roasts. It's good served cold the next day in a sandwich with some pickled onions. Pomegranate molasses is available at broad-minded supermarkets or specialist food stores.
Ingredients
| 1 kg | Pork belly, boned and the skin scored |
| 400 g | Sauerkraut |
| 1 | Granny Smith apple |
| 4 | Sage leaves |
| 4 Tbsp | Grapeseed oil |
| 1 to taste | Salt |
| 300 ml | Cider |
| 2 Tbsp | Pomegranate molasses |
| 1 | Orange |
Roast kumara
| 4 | Kumara |
| 4 Tbsp | Olive oil |
| 1 to taste | Lemon juice |
Directions
- Preheat the oven to 200C.
- Lay the pork belly (boned and the skin scored) skin-side down on a large chopping board.
- Put the sauerkraut into a bowl. Peel, core and chop the apple and mix through the sauerkraut. Put the mixture down the centre of the pork belly.
- Shred the sage leaves, sprinkle over the top and roll up the pork to form a cylinder. Tie with kitchen twine down the length to secure it.
- Oil a roasting dish with the grapeseed oil, place the pork in the dish and season liberally with salt.
- Place the roasting dish into the oven for 20 minutes then lower the heat to 180C.
- Scrub the (golden) kumara under cold running water and cut into 5mm-thick slices. Toss in a bowl with the oil and juice of 1 lemon.
- Tuck in around the pork and bake until tender and golden brown.
- Cook the pork for 45 minutes until the juices run clear. Remove the meat and kumara from the roasting dish and pour off as much fat as you can.
- Place the dish over a low heat and pour in the cider. Bring to the boil, stirring to lift any meat scrapings, and add the cider.
- Add the molasses and the zest of 1 orange, then simmer for a couple of minutes. Check the seasoning and serve with the pork.
- Serve the kumara on the side.
http://www.bite.co.nz/recipe/5939/Roast-pork-belly-stuffed-with-apples-and-sauerkraut-with-pomegranate-molasses-and-roast-kumara/
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