Crispy Pork Belly

Ingredients

  • 1.5kg pork belly, scored
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon salt flakes
  • 1L milk
  • 1 whole head garlic, halved
  • 4 sage leaves
  • 2 teaspoons Masterfoods Whole Fennel Seeds

Directions

  1. Preheat oven to 240C or 220C fan-forced.
  2. Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.
  3. Reduce oven to 180C or 160C fan-forced. Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.
  4. Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.

Breaded, Fried, Softly Spiced Tofu

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Caramelized Onion Stuffng with Apples and Sage

Ingredients

  • 3 tbsp. olive oil
  • 1 loaf country bread
  • 2 large onions
  • kosher salt
  • Pepper
  • 3 stalk celery
  • 2 medium parsnips
  • 2 clove garlic
  • 1 c. chopped fresh flat-leaf parsley
  • 1/4 c. chopped fresh sage
  • 3 1/2 c. low-sodium chicken broth
  • 2 crisp red apples, such as Braeburn or Gala
  • 3 large eggs