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Crisp pork belly & lemon rice with broadbeans

House~and~Garden
Cooking time
More than 2 hours
Serves
10 or more
Type
Pork belly
5 stars - based on 1 reviews
Crisp pork belly & lemon rice with broadbeans
Recipe by Loukie Werle. Photography William Meppem. Styling Kirsty Cassidy.

Ingredients

  • 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

Preparation method

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.

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