Pork belly, twice cooked

Canap S To Impress A Crowd

As head chef and owner of Crisp and Vale catering, Hannah trained at the Cordon Bleu, Rick Stein’s flagship restaurant, alongside Michelin star experience. As it brings people together to enjoy each other’s company, she believes life’s memories and moments are best shared and celebrated with food. “We relish creating individual events with a theme or style, from the formal to the unusual; weddings to product launches, corporate gatherings to a birthday bash.”

Makes 50 Portions

1 side of pork belly, approximately 2kg

10 garlic cloves

10 sprigs of thyme or 5 sprigs of rosemary

350ml wine or beer

Olive oil

Salt and pepper

To serve

Apple or pear relish crispandvale.co.nz

Preheat oven to 150°C.

Take one large deep bain (oven tray) and drizzle olive oil on the base. Smash the garlic cloves and scatter them on the base of the tray along with the herb sprigs.

Pat dry the pork belly skin and score with a knife in diagonals across the skin. Next, season the flesh/meat of the belly with salt and pepper.

Place the meat on top of the garlic and herbs in the oven tray.

Pour wine or beer into the tray around the pork – top up with water if needed to reach halfway up the meat – the liquid should not reach the skin.

Cover with baking paper, then foil and place in the oven for 1 hour and 30 minutes.

Remove the foil and paper and return to the oven for a further 1 hour and 30 minutes. Ensure there is still liquid in the tray; it usually needs topping up with water.

Remove from oven and “press” with heavy weight on top. Place in fridge overnight.

To serve, cut into 50 portion sizes approx 25–30g each and cook in a hot oven (200°C–220°C) skinned side down, with spaces between pieces, for 10–15 mins until the skin is crackled and crispy.

Serve with an apple or pear relish.