Ingredients
1.5 kg pork belly, skin on, rind scored
1 tblsp olive oil
4 cups water (1 litre)
1.5 kg butternut pumpkin peeled and chopped
80 g butter
650 g savoy cabbage sliced
⅓ cup dry sherry (85 mls)
1 red apple grated
Method
- Rub oil over pork rind. Season with salt. Place on a wire rack in a roasting pan.
- Cook in a very hot oven (235C) for 35 minutes or until well crackled. Reduce heat to moderate (180C). Remove the roasting pan from the oven, and allow to cool for about 10 minutes. Carefully pour water into base of pan. Cook for a further 50 minutes.
- Steam or boil pumpkin until tender. Drain. Mash with half the butter.
- Melt remaining butter in a large non-stick frying pan. Add cabbage. Cook, stirring, until wilted. Stir through sherry and apple. Simmer for 1 minute. Season.
- Serve pork with mash and cabbage.
