Crispy pork belly, beetroot puree and crushed peas

Everyone loves pork belly – it’s something to do with the meat to fat ratio and if you get it right it’s just delicious. This dish is colourful and tasty, just in time for autumn (okay, ignore the asparagus).

Crispy pork belly

Serves: 2

Time: 1h 30 minutes

600g piece of pork belly
Salt and pepper (or barbecue rub – recipe here)

250g cooked beetroot (in natural juice)
25g butter
1 tsp red wine vinegar
Fresh thyme

300g frozen peas, thawed
Large handful of fresh mint
3 tbsp olive oil

Preheat the over to 180 degrees centigrade.

Cut your pork belly into six equal sized free standing pieces. Sprinkle the skin with salt and leave for 15 minutes and then pat dry with kitchen paper. Repeat, although I used my barbecue rub for the second go and left it on for baking. Put the pieces in a roasting tin and roast in the oven for 1 hour.

To make your puree, add the cooked beetroot to a food processor with the butter, vinegar and fresh thyme and blitz well. If the butter was very cold it may look a little marbled but don’t worry. Tip into a pan and heat gently until the mixture is combined. If still not super smooth put back in the food processor and blitz again. Set aside.

Your pork should now be cooked but if your skin needs crisping up turn up the heat for the last 10 minutes. Take out of the oven and allow to rest for a few minutes.

For your peas, pulse the peas until just broken up but not pureed. Put the peas in a pan with the olive oil mint, stir then cover with a lid. Cook for 5 minutes over a low to medium heat and season.

Reheat your puree if cooled and serve as you wish. Here I roasted some carrots, blanched some asparagus and served together.