Smoked pork belly with frikadeller (spiced rissole)

Step 1

Line a deep roasting pan with two layers of foil. Combine smoking chips, rosemary, garlic, sugar and juniper, then spread over foil. Sit a wire rack over mixture, then place pan over very low heat. Once the smoking chips begin to smoke, place the pork on the wire rack. Cover the pan with foil and gently smoke for 20 minutes.

Step 2

Preheat oven to 160°C. Transfer pork to a tray and season skin with salt. Roast for 3 hours or until tender and skin is crisp.

Step 3

For the frikadeller, place all ingredients, except sunflower oil, in a bowl. Season and mix with hands to combine. Roll into 12 walnut-sized balls, then place on a baking paper-lined baking tray. Flatten into patties. Chill for 20 minutes to firm up. Heat 1cm oil in a heavy-based frypan over medium heat. Cook patties, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel.

Step 4

Slice pork belly and serve with frikadeller, mustard, chutney and watercress.