TODAY Sophie and Nicole at Cookes Food share a deliciously decadent yet decidedly casual main-course.  These free range pork rolls with perfect crispy crackling and sweet peach salsa really are the ultimate crowd pleaser.  Either serve them made up, or offer guests separate components for DIY sandwich construction.  Because really, that crackling MUST be given at least 5 minutes of admiration on a serving platter, before being demolished! - Lucy

Free Range Pork Rolls with Aioli, Peach Salsa and Honey Mustard Dressing by Sophie Cookes and Nicole de Bono of Cookes Food!  Photo - Eve Wilson.

This is one of those recipes that seems difficult, but just isn’t.

Pork belly is a no brainer. It’s a bit of prep beforehand, but then once laid on your grazing table with fresh baguettes for your friends who can 'choose their own baguette adventure', it's all worth it. Ideally the meat would be served warm, however it is still DELICIOUS cold.  If it’s getting late in the evening, and things are winding up, and you're thinking it might be time to revisit the pork rolls, just toast them in the oven and give them a second go.  Just make everyone eats these toasty morsels outside, as the crumb carnage will be epic in your lounge room the next day!

MOUTHWATERING, HEART STOPPING, PORK

Ingredients

100–150g of pork belly per person (or 200g if you want enough for have on toast with eggs to assist with hangover the next day)
A generous handful of salt
1 tbsp fennel seeds (optional)
1 baking tray lined with baking paper (do this as a favour to yourself as it reduces sink/scrub time)

Method

Pre heat the oven to 150° Celsius. Allow the refrigerated pork to come to room temperature so that you have a slightly more accurate idea of how long it takes to cook.
Get your butcher to score the fat so that when it’s cooked it is easier to slice. Rub the pork with salt and fennel seeds. Pop the pork on the lined baking tray and put in the oven. Turn the oven down to 120° and walk away for four hours.

Once cooked, turn the oven down to 90° and you can leave it until serving time, maximum two to three more hours. To serve, simply slice it up and place on a big wooden board with sprigs of fresh rosemary.

Mouth watering, heart stopping, crispy crackled pork OH MY. Photo - Eve Wilson.

Peach salsa

Ingredients

5 ripe peaches (yellow or white) carefully chopped
2 sprigs of fresh mint, thinly sliced
Zest of 1 blood orange (can use lime or lemon)
Juice of 1 blood orange (can use lime or lemon)
5 tbsp extra virgin olive oil

Method

Combine all ingredients in a bowl, adding the juice last. Peaches are very delicate and it’s important not to dress too early or it will lose the crisp freshness.

Fresh peach salsa ingredients.  Photo - Eve Wilson.

HOW TO COMPILE THE ROLLS

Ingredients

A dozen fresh crispy baguettes from your local bakery
Aioli (we prefer homemade, but a nice gourmet store bought variety would also work well)
Greens of your choice for filling (we use rocket or wasabi leaves)
Equal parts honey and dijon mustard for honey mustard dressing (just heat equal parts on a stove)

Method

To compile the rolls, cut along the top of the baguettes. Pull them open a little and spread some homemade aioli within. For a bit of pretty green, pop in some wasabi leaves or rocket leaves. Add slices of pork and dress with the honey and mustard dressing - don’t go too hard as there are three accompaniments and you don’t want them swimming in sauce.

The honey mustard dressing is simply equal quantities of honey and mustard gently warmed on the stove. Top with messily scooped salsa over the top.

Huge thanks to Sophie and Nicole of Cookes Food for sharing their wisdom this month! Stay tuned next week for the final instalment from this talented duo, and keep your eyes on their website and Facebook page for a squizz at the fabulous events these girls create around town with their brilliant team. They make it look SO DAMN EASY.

Free Range Pork Rolls with Aioli, Peach Salsa and Honey Mustard Dressing by Cookes Food.  Custom table by Anthony Storen (Sophie’s talented hubby!) at CIP Creative.  Flowers and greenery by Michael Strownix at Where the Grass is Green.  Props from Place Settings. Blue Bentwood dining chairs from Thonet. Photo - Eve Wilson.