1.3 kg pork belly
olive oil spray
2 tsp sea salt
Onion, celery and peppercorn sauce
2 Tbsp olive oil
4 medium brown onions, peeled, cut into 1cm thick rounds
3 celery sticks, trimmed, cut into 5cm lengths, reserve tops
¾ cup white wine
¾ cup chicken stock
2 Tbsp drained dried green peppercorns, lightly crushed
salt and cracked pepper, for seasoning
- Place pork belly skin side up on a tray, and refrigerate, uncovered, overnight to dry out skin.
- Preheat oven to 230°C. Place pork, skin side up, on a rack in a baking dish. Spray rind with olive oil and sprinkle with salt. Roast for 45 minutes or until skin bubbles and blisters. Reduce heat to 180°C and cook for a further 45 minutes or until cooked through.
- Meanwhile, to make onion, celery and peppercorn sauce, heat oil in a large non-stick frying pan over medium heat. Cook onion rounds and celery, turning occasionally, for 15 minutes or until soft but not too brown. Remove from pan and set aside.
- Return pan to medium heat. Whisk wine, stock and Dijon in a bowl until smooth, and add to pan. Bring to a rapid simmer. Add cream, thyme and peppercorns, and stir until combined. Simmer for 5 minutes or until slightly thickened. Add celery tops and stir until just wilted. Return softened onions and celery to pan and stir gently until hot and thickened. Season.
- Allow pork to stand for 15 minutes before slicing. Spoon sauce onto plates and top with pork belly slices. Serve.