Iron-clad oven-cooked pork belly with crispy crackling, frozen greens, onion, strawberry jam, and cherry tomatoes

I had another good day at work. I love that I work with great people. I still had some things to work on from home so I needed something that I could just put in the oven while I worked.

Ingredients

• Pork belly strip
• Iodised salt

• Finely chopped white onion
• 1 cup Frozen greens (broccoli, peas, and beans)
• 1 teaspoon strawberry jam
• 1 teaspoon butter
• Cherry tomatoes

Instructions

• Heat the toaster oven to as hot as it will get.
• Wrap the pork belly strip between two metal knives and bind with cooking string.
• Dry the skin with kitchen paper.
• Season with salt.
• Cook for 40 minutes in the hot oven.

• Heat a non-stick skillet.
• Lubricate the skillet with some Queensland nut oil or any other high smoke point oil.
• Sauté the finely chopped onion until the onion becomes translucent.
• Toss in a cup of frozen greens.
• Cook until the greens are soft.
• Add in a teaspoon of strawberry jam and a teaspoon of butter and incorporate into the onions and greens.
• Turn off the heat after the butter and jam have melted and dissolved.
• Season with freshly cracked black pepper.