Roast Pork with Rhubarb and Rosemary Jelly Recipe
Australian Gourmet Traveller recipe for Roast pork with rhubarb and rosemary jelly
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Mason jar
- Butcher's twine
- Roasting pan
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring spoon
- Ladle
- Spoon
- Saucer
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 2 kg boneless pork belly, skin on
- 1 tbsp sea salt flakes
- 2½ Spanish onions
- 1.2 kg chat potatoes, large ones halved
- 2 tbsp olive oil
- ½ garlic clove, finely chopped
- 80 gm coarse rye breadcrumbs
- 50 gm rhubarb (about 1 stalk), diced
- ½ cup coarsely chopped flat-leaf parsley
- Rhubarb and rosemary jelly
- 700 gm rhubarb, coarsely chopped
- 2 Granny Smith apples, unpeeled, coarsely chopped
- Juice and seeds of 1½ lemons
- 440 gm white sugar (2 cups)
- 2 tbsp red wine vinegar
- 3 rosemary sprigs
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