Rosie Birkett'S Crispy Roast Pork With Peach Panzan

Name: Rosie Birkett'S Crispy Roast Pork With Peach Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pork:; 800 grams to 1 kilogram slab boned-out pork belly (get the butcher to score the skin in a cross-hatch pattern); 1 tablespoon bicarbonate of soda; 2 teaspoons fennel seeds; 2 teaspoons red chili flakes; 3 teaspoons sea salt; For the peach panzanella:; 3 shallots, finely sliced; 1 tablespoon cider vinegar; 3 ripe peaches; Juice of 1/2 lemon; Salt; 1 teaspoon ground white pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon capers, rinsed; 2 slices day-old sourdough, torn into chunks; 1 handful wild arugula; 1 bunch basil, stems removed

Servings: persons

For the pork:
800 grams to 1 kilogram slab boned-out pork belly (get the butcher to score the skin in a cross-hatch pattern)
1 tablespoon bicarbonate of soda
2 teaspoons fennel seeds
2 teaspoons red chili flakes
3 teaspoons sea salt
For the peach panzanella:
3 shallots, finely sliced
1 tablespoon cider vinegar
3 ripe peaches
Juice of 1/2 lemon
Salt
1 teaspoon ground white pepper
2 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed
2 slices day-old sourdough, torn into chunks
1 handful wild arugula
1 bunch basil, stems removed

1
My friend and fellow cook Uyen Luu taught me a foolproof way of getting really crackly crackling: Poach your pork belly in some bicarbonate of soda for 5 minutes before you prep it. Here's how: Fill a large pot with water, bring it to the boil, and add the bicarb. Submerge your pork belly and poach for 5 minutes. Remove from the poaching bath and lay out on a work surface, skin side down.
2
Toast the fennel seeds and chilli flakes in a small dry pan for a couple of minutes, until fragrant, being careful not to burn the chilli and fumigate your kitchen.
3
Grind the spices with the salt in a mini processor or mortar and pestle and then stab the flesh of your pork belly with a knife.
4
Rub over the spice mix gently. Turn it so it's skin side up and dry the skin with kitchen towel. Lay it on a baking sheet or roasting tray, skin side up, and leave uncovered in the fridge for a few hours, or overnight.
5
Bring the meat out of the refrigerator 30 minutes before you roast it. Preheat the oven to 400u00b0 F (200u00b0 C).
6
Put the pork in a roasting tray and cook for 15 minutes, until the skin is starting to crackle and bubble. Then turn the heat down to 320u00b0 F (160u00b0 C) and cook the pork for another 50 minutes. Finally, turn the heat up to 430u00b0 F (220u00b0 C) and give the pork one final blast to crisp up the skin for 15 minutes. Remove from the oven and allow to rest for 20 minutes before serving.
7
While the meat is resting, assemble the panzanella. Quick-pickle the sliced shallots in a bowl with the cider vinegar while you remove the pits from the peaches and slice them up. Put them in a bowl and squeeze over the lemon juice. Season generously with salt and pepper and pour over the olive oil. Add in the capers, shallots and their vinegar, and the capers and toss together. Add the torn bread, arugula, and basil and toss one last time before serving.
8
Cut the pork into slices and serve next to the salad.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the pork:, 800 grams to 1 kilogram slab boned-out pork belly (get the butcher to score the skin in a cross-hatch pattern), 1 tablespoon bicarbonate of soda, 2 teaspoons fennel seeds, and more.

Yes, Rosie Birkett'S Crispy Roast Pork With Peach Panzanella falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rosie Birkett'S Crispy Roast Pork With Peach Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions