Roast Pork Belly, Fondant Potatoes & Pickled Onions Recipe

Preheat the oven to 180°C (350°F).

Score the skin of the pork belly with a sharp knife and season generously with salt and pepper.

Place the pork belly on a wire rack in a roasting pan and roast in the oven for 2 hours or until the skin is crisp and the meat is tender.

While the pork is roasting, prepare the fondant potatoes. Peel and trim the potatoes into cylinders.

In a large skillet, melt a knob of butter over medium heat and add the potatoes. Cook until golden brown on each side.

Add enough chicken or vegetable stock to the skillet to cover the potatoes halfway. Add a sprig of rosemary and simmer until the potatoes are tender.

In a separate saucepan, combine the vinegar, water, sugar, minced garlic, and a pinch of salt. Bring to a boil, then remove from heat and let it cool slightly.

Peel and slice the onions into rings and place them in a jar. Pour the pickling liquid over the onions, ensuring they are fully submerged.

Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing.

Serve the roast pork belly with the fondant potatoes and pickled onions.