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Pork Belly with Blackberry-Rhubarb Chutney and Easter Egg Radishes

The Primal Belle

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1 pound pork belly

Salt and pepper

1 stalk of rhubarb, sliced into small pieces

¾ cup blackberries

½ cup water

¼ cup pineapple or apple juice

Bunch of Easter Egg Radishes

Olive oil to drizzle on radishes


For the pork belly

Preheat oven to 425 degrees Fahrenheit

Place the belly skin-side up and make small slits across the top, about every inch or so, taking care to only slice the skin, not the meat underneath. Then, generously sprinkle salt and pepper on both side of the belly.

Place the belly skin-side up on a rack, then place on a baking sheet. Roast for 30 minutes at 425 and then turn the heat down to 325 and roast for another 30 minutes. When done, tent the belly in foil and let rest for another 20 minutes.

While the belly is roasting, begin your chutney. In a small saucepan, combine rhubarb, blackberries, ½ cup of water and ¼ cup of pineapple (or apple) juice. Stir, bring to a boil and then turn hear down to medium. Cook until most of liquid is reduced and chutney is thick.

To serve, slice up the belly into equal pieces and top with the chutney.


For the radishes

For the roasted radishes, simply trim off the tops and place on a baking sheet. Drizzle with olive oil and salt and pepper. In a 325 degree oven (during the time you turn the temp down for the belly), pop them in alongside the pork belly. Roast for 40 minutes then remove. You can tent with foil to help keep warm while the pork belly is still resting. Serve them with a drizzle of balsamic vinegar.

NOTE: I also served tostones with this, if you wish for another side or do not like radishes.

From my  website: http://theprimalbelle.com/?p=427&


Pork Belly with Blackberry-Rhubarb Chutney and Easter Egg Radishes.jpg

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