Recipe: Pork and kumara casserole
This is a simple, comforting dish that needs to be started a day ahead.
If I'm reheating it I like to leave the sauce rather wet, but if you do want to thicken it, you can do so with a slurry of cornflour and water.
If the pork belly comes with skin on, I often salt it overnight uncovered in the fridge and then turn it into crackling to serve alongside.
PORK & KUMARA CASSEROLE
Preparation 15 minutes plus salting time / Cooking 1 hour 40 minutes
1kg pork belly, skin removed
2 teaspoons sea salt
2 tablespoons olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, peeled, finely chopped
2 cloves garlic, finely chopped
½ teaspoon cumin seeds
pinch of chilli flakes
finely grated zest and juice of 1 orange
2 bay leaves
½ cup white wine
500ml chicken stock or water
600g (about 2 medium) kumara, peeled, cut into 2cm pieces
½ cup coriander leaves
Steamed rice to serve