Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Crisp pork belly & lemon rice with broadbeans
5 stars - based on 1 reviews
Recipe by Loukie Werle. Photography William Meppem. Styling Kirsty Cassidy.
- Rock salt, to rub
- 2kg pork belly (ask butcher to score skin)
- 2 large cloves garlic, finely chopped
- 1 tablespoon cumin seeds
- ½ cup (125ml) extra-virgin olive oil
- 200ml dry sherry
- 1 tablespoon thyme leaves
- 1½ cups (300g) basmati rice
- 200g fresh or frozen broadbeans
- Juice of 2 lemons
- 2 bunches green onions, thinly sliced
- 1 bunch coriander, leaves chopped
1. Preheat oven to 220°C (200°C fan).
2. Rub a handful of rock salt into skin of pork. Stand for 30 minutes. Wipe off excess, then rub in garlic and cumin. Pour 2 tablespoons of oil into a roasting pan. Add pork, skin-side up. Roast for 30 minutes. Reduce heat to 150°C (130°C fan) and cook for 2½ hours. Place under grill if crackling is not crisp. Rest pork on a wire rack to drain.
3. Leave all but 2 tablespoons of fat in pan. Place over medium-low heat. Stir in sherry and thyme, cook for a few minutes, scraping up any browned residue. Cut pork into cubes.
4. Cook rice, drain and toss with a little oil. Add broadbeans to a pot of salted, boiling water. When water returns to a boil, drain and rinse.
5. Combine rice, broadbeans, remaining oil, juice, green onion and coriander. Transfer to a serving plate and top with pork.