- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- 225 g lard
- 225 g pieces pork belly, each 10cm square
- black peppercorns, crushed
- 6 sprig thyme
- 4 cloves garlic, peeled
- 1 tbsp unsalted butter
- 2 tbsp clear honey
For the sweet and sour rice:
- 125 g basmati rice
- 60 g wild rice
- 50 g natural yogurt
- 1 tsp clear honey
- grated zest and juice of 1 limes
- black pepper
1. Preheat the oven to 190°C/gas 5.
2. Place the lard in an ovenproof dish. Heat over a low heat on the hob until the lard has melted.
3. Meanwhile, season the pork with the black pepper. Add the pork to the lard, skin side-down, and heat through.
4. Add four sprigs of thyme and the garlic to the pork. Cover the dish and cook in the oven for 1 hour 30 minutes.
5. Test that the pork is tender by piercing it with a skewer or small sharp knife.
6. Once the pork is tender, remove it from the oven and set it aside to cool in the fat.
7. To prepare the sweet and sour rice cook the wild rice in a pan of salted boiling water until tender, around 25 minutes. Drain.
8. Meanwhile, rinse the basmati rice thoroughly to wash out excess starch.
9. Place the basmati in a heavy-based saucepan and add enough cold water to cover the rice by the depth of 1.5cm. Season with salt.
10. Bring the water to the boil, reduce the heat, cover tightly and simmer over a very low heat until the water has been absorbed and the rice is tender and fluffy.
11. Mix together the wild rice, basmati rice, yogurt, honey, lime zest and juice and season with salt and freshly ground pepper to taste.
12. Meanwhile, score the belly pork skin diagonally with a sharp knife.
13. Heat the butter in a large ovenproof frying pan. Add the belly pork, skin side down, and fry briefly.
14. Turn the pork over and brush the flesh side of the pork with the honey, then turn the meat over once again.
15. Transfer the dish to the oven and roast for 10-15 minutes until golden brown.
16. Garnish the roast pork with the remaining thyme and serve with the sweet and sour rice.
Rate This Recipe