Story Title: The ultimate dinner party
Episode: WA's Great Gardens
Date: 17 October 2010
Presenter: Theo Kalogeracos

The ideal dish you must try for your next dinner party is pork belly. However it can take a long time to prepare so a visit to your local butcher who can season and roll it for you will be a time saver and all you will need to do is pop it in the oven.

Theo's Pork Belly with Baby Bok Choy and slow cooked onions

Pre-heat oven to the maximum temperature.

1kg pork Belly, de boned marinated and rolled buy your butcher
4 red onions
1 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic
1 tablespoon olive oil
1/2 bottle white wine

Cut the string holding the rolled pork belly together and lay the meat on the cutting board.
In a pestle and mortar, grind up fennel seeds, salt and pepper then rub into the skin that has been scored by the butcher.
In a heavy baking dish, place your onions cut into one quarter slices, your garlic and olive Oil, then mix together, place pork on top of onions and put in the oven for 10 minutes.

After 10 minutes lower the temperature to 170c.
Cook for another 30 minutes, then pour in the white wine.
Cook for a further 30 minutes, it should be ready with the basic rule being, 1kg of meat taking 1 hour to cook.
By having the oven up to the maximum temperature and placing the pork in for 10 minutes on
High, it starts to cook the skin first to give you that great crispy pork crackle that we all love. Take out of oven and let rest for 10 minutes before carving. This will give you enough time to cook your baby Bok Choy.

In a pan place 1/2 teaspoon olive oil and 2 cloves of sliced garlic on a high flame and toss the garlic till it is light brown. Be careful not to over-cook the garlic as it will give you a bitter taste.
When done, take the pan off of the heat and chuck in your baby Bok Choy and toss with the garlic mix, you do not want to do this on a flame as the heat of the pan is enough to cook it and you still want a crispy bite to your baby Bok Choy.

After a few tosses place on a plate, sprinkle salt on top, then put a nice spoon full of onions on the plate and place 3 slices of pork belly on top.
Ready to eat, looks great, smells great and all the hard work was done by the butcher.

Pork Tips and Facts

• Plantagenet Pork is free range and corn fed, which is not only good for the pig, but also good for you!
• Plantagenet Pork has a sweeter, finer meat texture with incomparable flavour. You haven't tried pork until you have tried Plantagenet Pork!
• Only ever buy free-range pork. If your butcher or supermarket does not stock this product, please ask for it. You will be surprised how much shop owners and managers appreciate your feedback.
• When choosing pork always avoid very pale meat which is usually tough and watery.
• Buy local - Most of Australia's boneless ham and bacon will be made from frozen pork imported from overseas. Supporting local grown and locally made free-range pork is not only good for the community but it is good for good food.
• Plantagenet free-range pigs are grown to the highest welfare and food standards, which ensures you get the highest quality free-range pork in WA.
• About Plantagenet Pork.

Contact
Plantagenet Pork
Plantagenet Pork Locked Bag 19 Welshpool DC WA
P: 08 9351 0776
E:sales@plantagenetpork.com.au
www.plantagenetpork.com.au