Crispy Pork Belly with Roasted Cherry Tomatoes on Vine

CRUNCH! CRUNCH! CRUNCH! Oh how I love that crunchiness of pork cracklings, its so tasty and full of aroma. It may not be the healthiest option but I am sure having a treat now and then cannot hurt do the cholesterol level too much damage... Balancing it with some health vegetables seems to be all justified in the end! 

Serves 2

2 slices of free range pork belly, scored the skin

4 vines of cherry tomatoes

2 carrots, peeled and sliced

2 potatoes, peeled and diced

1/2 tsp of Chinese 5 spice

1/4 tsp of dried thyme

Salt & pepper to taste 

1. Preheat one oven to 220 degree and another to 180 degree. 

N.B. If you only have one oven, you may wish to cook the diced potatoes half way through then turn the heat up to 220 degree for crisping the crackling.

2. In a baking tray, season the diced potatoes with salt and pepper, dried thyme and a splash of rapeseed oil. Place it in to the lower heat oven and cook for 40 minutes or until golden.

3. Place the cherry tomatoes in a roasting tin, sprinkle a dollop of oil and salt, cover with foil and put into the lower heat oven. Cook for 40 minutes or so.

4. For the pork belly pieces, massage the Chinese 5 spice, a pinch of salt an a dollop of oil into the flesh. Pat dry the skin and score. 

5. Place belly pieces in a baking tray, sprinkle a generous pinch of salt all over. 

6. Cook the belly in the higher heat oven for 10 - 15 minutes or until the skin starts to crackle. 

7. Turn the heat down to 180 degree and cook the belly for a further 15 minutes or until the belly is throughly cooked. 

8. Meanwhile, steam the sliced carrots until cooked but not mushy. 

9. Serve!