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Roast pork belly with harissa lentils and carrots

Roast pork belly with harissa lentils and carrots

Roast pork belly with harissa lentils and carrots

Recipe by Craig Cormack

About 1.5kg Woolies pork belly roast
Salt to season

For the roasted carrots
200g peeled carrots
3T olive oil
Salt and freshly ground black pepper to taste

For Carrot and Yoghurt Puree
200g peeled and roughly chopped carrots
1/2 large onion
50g butter
50ml water
100ml yoghurt
Salt and pepper to taste

For the Pickled Baby Carrots
¼ cup water
¼ cup white wine vinegar
50g sugar
about 150g snacking baby carrots

For the harissa lentils: combine
1 clove of garlic
lemon juice
2T Harrisa paste
1 tsp olive oil
1 tsp fresh coriander
2 X 400g canned lentils

Score the fat of the pork belly and and a generous amount of salt before placing in the fridge overnight.
Preheat your oven to 180C. remove the pork belly from the oven and set aside to reach room temperature while the oven is preheating. Place the belly on a roasting tray and roast for about 35-45 minutes or until cooked through and the skin is crispy.
While the belly is roasting prepare the roasted carrots by simply tossing them in the oil and seasoning them lightly then add them to the same roasting dish with the belly during the last 25 minutes of cooking.
For the puree heat the carrots, onions, butter and water together with a little bit of salt. Once the carrots are completely soft, add them to a blender along with the onions, yoghurt and seasoning before blending until smooth.

For the pickled carrots:
Heat the water and vinegar together with the together over a medium heat. Stir until the sugar has dissolved. Add the carrots and allow them to cool in the liquid.
Cut the belly into portions and serve over the harissa lentils with some of the puree on the side. Add the roasted carrots and pickled carrots before serving,

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