INGREDIENTS
2kg pork belly, skin scored at 1cm-2cm intervals
Stuffing
½ bunch sage, leaves picked, finely chopped
½ bunch flat leaf parsley, leaves picked, finely chopped
2 rosemary sprigs, stems discarded, finely chopped
4 garlic cloves, crushed
2 tsp ground fennel
Salt and pepper to season
Salt baked red onions
300g coarse salt
6 medium red onions
75g parmesan, finely grated
3 tbsp oil
Salt and pepper to season
Pumpkin
1 butternut pumpkin, peeled, cut into 1cm wedges or diced
3 tbsp oil
Salt and freshly ground pepper
25g butter
1 tsp rosemary leaves, finely chopped
½ tsp ground cumin
Beans
250g green beans, trimmed
1 lemon, zested and juiced
2 tbsp olive oil
¼ cup flaked almonds, toasted
Salt and freshly ground pepper
METHOD
1. For the pork: Bring a saucepan of water to the boil over high heat. Place pork skin side up in a colander over sink and pour over boiling water, pat dry with absorbent paper.
2. Scatter salt over the skin, rub into cuts, transfer to a tray lined with baking paper and refrigerate overnight, uncovered, until skin is dried.
3. Pre-heat oven to 240°C. Place all stuffing ingredients in a bowl. Lay pork belly flat, skin side down, rub 1 tbsp oil into the surface. Spread over stuffing. Roll pork belly lengthways and tie with string to secure roll. Rub surface with remaining oil and salt. Lay pork on a roasting tray, cover with foil, roast for 40 minutes, reduce heat to 150°C and cook for a further 20 minutes or until pork is just cooked and juices run clear when meat is pierced. (or to an internal temperature 60°C.)
4. For the onions: Increase oven to 200°C. Place salt in a baking dish, stand whole onions with skin still on, roots-side down. Cover with foil tightly. Bake for 1 hour. Remove foil and bake for a further 30 minutes.
Remove dish from oven, (keeping dish) transfer onions to a plate to cool. Cut 1/3 off the top of the onions, scoop out the center of each of the onions and from the tops. Place flesh in a bowl, leaving 2 layers of onions and bases intact.
Mash flesh and add parmesan cheeses. Fill each of the onion shells with the filling and place back on salt in baking dish. Scatter with extra parmesan cheese. Add back into oven for a further 20-30 minutes until browned and bubbling.
5. For the pumpkin: Place pumpkin wedges in a large bowl, add oil, salt and pepper. Toss to coat. Roast for 30 minutes. Melt butter in a small saucepan over medium heat and stir in the rosemary and cumin. Remove from heat and set aside. Place pumpkin in a warmed serving dish, pour over spiced butter and serve warm.
6. For the green beans: Cook beans in boiling salted water for 10 minutes or until tender. Drain, transfer to a bowl, add lemon zest, juice, oil and seasoning. Place in a warmed serving dish.
7. Carve pork, serve with onions, roasted pumpkin, green beans with lemon and almonds.
Note: Onions can be started a day earlier, filled and refrigerated. On the day, sprinkle with parmesan and bake for 20-30 minutes.