- 1.5 kilo of pork belly, scored
- 2 teaspoons of Cobram Estate Classic Extra Virgin Olive Oil
- 1 teaspoon of salt
- 1 whole head of garlic halved
- 3 bay leaves
- 1 Litre of Milk
- 2 teaspoons of fennel seeds
- poached pears
- 4 firm pears
- 1 bay leaves
- 4 cups of water
- 1/3 cup honey
- ½ cup of cider vinegar
1. Preheat oven to 240C. Firstly place the pork belly in a large baking tray, rub all over with Cobram Estate Classic Extra Virgin Olive Oil and rub salt in to the scored skin of the pork. Baking for 25 minutes until the skin start to pop and blister.
2. Remove the pork and reduce the oven temperature to 180C. Pour milk around the pork, don’t pour it over the pork or get any on the skin, the milk will lightly poach the pork and make it very tender. Add in the head of garlic, bay leaves and the fennel seeds. Roast for 1 hour.
3. After the 1 hour, increase the oven temperature back to 240C and roast for 10-15 minutes to allow the skin to crispen and continue to blister.
4. Carefully remove the pork from the pan and allow to rest, covered for 10 minutes before serving.
5. To make the poached pears, bring water, cider, vinegar, honey and bay leave to the simmer. Peel pears with the stems till attached and place them in the simmering liquid.
6. Cover and cook for around 25 minutes until soft but still holding their shape.