CRISPY PORK BELLY WITH
BUTTER BEAN MASH
Servings
4
PreP Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
WHAT YOU NEED TO GET:
1 Bruemar Pork Belly, approx. 1kg
+ Oil
+ Salt and Pepper
+ 2 teaspoons fennel powder
+ 2 x 400g butter beans, drained
+ 175g salted Butter
+ 2 tablespoons lemon, juiced
WHAT YOU NEED TO DO:
1. Preheat oven to 220 °C (fan forced).
2. Season pork belly with fennel powder, salt, pepper and olive oil. Wrap the bottom half of the belly with two sheets of tinfoil leaving skin exposed. Pinch tinfoil corners to seal.
3. Place Pork Belly on a baking tray and cook for 25
minutes at 220 °. Reduce the oven to 155 °C and cook for a further 1 hour and 5 minutes.
4. Melt 175g of salted butter in microwave for 1 min, heat butter beans covered by water in microwave 3 mins then drain.
5. Add butter beans, salt, pepper and lemon juice into a bowl and mash until smooth.
6. Allow Pork Belly to slightly cool and slice to serve with butter bean mash.
