Crispy pork belly with horseradish mash

By Murray Valley Pork

Recipe: Crispy pork belly with horseradish mash. Brought to you by MiNDFOOD

Murray Valley Pork share with us, their recipe for crispy pork belly with horseradish mashed potato and sauteed spinach

2kg Murray Valley Pork belly

2 tsp vegetable oil

3 tsp table salt

2 kg Sebago potatoes, peeled and chopped

100 g butter

3/4/ cup milk

¼ cup bottled horseradish

1 tbsp olive oil

1 clove garlic crushed

400 g baby spinach

salt and pepper

Preheat oven to 230C fan forced/ 250 conventional. Dry the skin of the pork belly. Using a sharp knife, score the skin in 1-2 cm intervals. Pour oil and salt onto scored skin and rub in well.

Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45minsm then reduce the temperature to 140 C fan-forced/ 160 C conventional and roast for 1 hr 15 mins until the pork is tender. Rest for 15 mins.

Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.

Heat olive oil with the garlic in a large pan over medium high heat for 1 min. Add spinach and toss for a few minutes until just wilted. Season to taste.

Serve crisp pork belly with horseradish mash and sautéed spinach.

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