Rhubarb relish roast pork belly

 Here is a lovely roast to do with a cheaper cut of meat belly of pork is definitely fashionable to eat again and is really tasty and probably a winner with the boys if you get your crackling done right.

We tend to buy a massive bit of belly then cut it in two but im sure when the girls grow bigger we wont be cutting it.

So this recipe surprise is from my most favourite kitchen companion Ottolenghi and i am busy cooking my way through the book and have already bought another of his books Jerusalem so i cant wait to try some of these.  I love love these recipes so quick simple and with all the herbs incredibly fresh and tasty.

Recipe for the pork

bunch of thyme rough chopped

bunch of rosemary rough chopped

1 head of garlic peeled and crushed

150 ml olive oil

1 piece of pork belly 2-3 kg

1 bottle of white wine

sea salt and black pepper

• Heat the oven to 250c
• lay pork in pan skin side down and press in herbs then turn skin side up 
• Wipe skin with kitchen paper to make sure it is dry and evenly cover lightly in salt to much salt can create a crust preventing crackle 
• put in the oven at 250c for 20 mins then check if you have crackle on the skin if you have turn the oven down to 170c however crackle can take up to 60 mins so check ever 20 mins. 
• after 1 hour turn the oven down to 170 if you have not already and put in the wine making sure not to get the crackle wet and roast for another 1 hour  if the starts turning black cover with foil
• finally cook for 1 more hour at a temperature of 110c so the crackle drys out 

Recipe for the Rhubarb relish
4 sticks of rhubarb cut to 3cm cubes
5 red plum
thumb size piece of ginger grated
1 red chilli halved and seeded
2 cinnamon sticks
1 star anise
100ml red wine vinegar
150g caster sugar

• place plums, chilli, cinnamon, star anise, 100g of sugar, vinegar in heavy pan.  Stir and bring to boil then simmer foe 25 mins  the plums will have a jam consistency
• heat oven to 150 c put rhubarb, ginger and rest of the sugar in an oven proof dish and rub together with your hands then roast for 30 mins then leave to cool then combine with the plum