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Kasey and Karena's Pork Belly Canape


Kasey and Karena's Pork Belly Canape

This recipe serves 6

800 gm Pork Belly
1 tbls Horopito seasoning
Manuka smoke spray

1. Preheat oven to 150C
2. Score pork belly skin dry
3. Rub entire piece of pork belly with salt, horopito and olive oil
4. Place in a tray on a rack and cook in the middle of the oven for 3 hours
5. Remove from oven, turn heat up to highest point and place pork back in the oven, cook till crackling is golden and crunchy
6. Allow to rest and spray underside of pork with 4-5 sprays of smoke spray

2 cups Watercress
1/2 cup Cream
1 tbls butter
1/2 Onion diced finely
2 Garlic cloves diced finely
50gms Blue cheese

1. In a saucepan melt butter and sautéonion and garlic till softened
2. Add cream and reduce by half
3. Add blue cheese then once melted add watercress and cook for a further 5 minutes

To serve, pour creamed watercress into the bottom of Asian spoons then place a bite sized portion of pork on top.


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