Our very own Pork Star, Robyn, came round last night and created another scrumptious salad using amazing slow roasted pork with crispy crackling. This salad is delicious, combining salty pork with earthy pumpkin and the amazingness of goats cheese. I just love pumpkin these days, as we never really ate them in the UK and only got one for halloween to put a candle inside, so my love of this fantastic veg has grown with my years in Australia. I hope you all enjoy this one as much as I am now, eating the leftovers for lunch at my desk at Gourmet Grocer HQ. Enjoy !
1.4kg Pork Belly scored and deboned
Salted, and brought to room temperature ( I like to pour boiling water over the skin before salting as it opens up the scores and promotes better crackling)
Preheat fan forced oven to 230C
Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven
Bake for approx 30 mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs
Crank oven back up to 230c, for 10-15mins to finish off the crackling
Remove from oven and rest for 10 mins, chop/ pull into pieces
Roast the pumpkin, honey and thyme in oven to your liking. Some prefer it still firm inside, others like it soft, so timings will vary.
Heat a fry pan with a little oil and lightly roast the pine nuts, remove from heat and put aside.
Place the baby spinich around the outside of a large flat platter. Add the roasted pumpkin, break the goats cheese into pieces, and sprinkle the roasted pine nuts. Drizzle the balsamic vinegar over the salad. Add the ‘pulled/ chopped’ pork to the centre of the platter.