Crispy Pork Belly with Sweet Potato and Wok-Fried Beans
- Preheat oven to 240°C (220°C fan-forced). Pat the pork dry with paper towel. With a very sharp knife cut 5mm scores into the skin. Rub all over with oil and sprinkle skin with salt.
- Rub 2 teaspoons of ginger and garlic and the coriander into the flesh of the pork. Reserve the remaining garlic and ginger. Place the pork meat side down into the baking dish and roast for 20 minutes or until the skin starts to crackle. Reduce the oven to 200°C (180°C fan-forced). Roast for 30 minutes.
- Line another baking tray with baking paper. Peel and slice the sweet potatoes into 1cm slices, place in a medium bowl and toss together with 1 tablespoon of oil. Place slices on tray and roast alongside the pork for 30 minutes or until tender.
- When the pork and potatoes have nearly finished cooking, trim and the green beans and halve the cashews.
- Heat a large frying pan or wok over a high heat. Add 1 tablespoon of oil and the beans. Cook for 2-3 minutes, stirring often. Add 1 tablespoon of water to assist with cooking if necessary. Add reserved ginger and garlic and cook for 30 seconds, making sure the mixture doesn’t burn. Add cashews.
- Cut the pork into thick slices and serve with the sweet potatoes, green beans and cashew stir fry.
TIP: Serve with lime wedges and sprinkle with chopped chives. Accompany with BBQ sauce.