Roasted Pork Belly with Parsnip, Pear and Mustard Jus

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper and set another aside. Dice potatoes 2cm and quarter parsnip and pear then remove cores. Place on prepared tray (with baking paper). Drizzle with oil and season.
2. Remove pork belly from bag and wipe away any excess fat. Season fleshy side of pork with salt. Place pork on top of vegetables on tray.
3. Roast for 30 minutes, until pork is hot through and vegetables are tender. After 30 minutes, switch oven to grill. Remove tray from oven and remove pork from tray and place on unlined tray. Grill pork for 5-7 minutes, until pork skin is crispy. Set vegetables and pear aside, covered to keep warm.
4. Cut broccoli into small florets. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook broccoli and garlic for 1-2 minutes. Add water and vinegar, season and cook for 1-2 minutes. Remove from heat and stir through spinach to wilt.
5. While broccoli cooks, heat jus and mustard in a small pot until hot. Set aside, covered, to keep warm. When pork is cooked, set aside to rest for 2-3 minutes before slicing thickly.
6. To serve, divide roast vegetables and pear between plates. Serve greens to the side and top with pork belly. Drizzle over jus.