1 kg Pork belly

1 tsp ground oregano

½ tsp ground ginger

2 tsp finely chopped fresh rosemary

½ tsp dried chilli


Splash extra virgin olive oil

200g prawns (shell on)

500g clams


1 heaped tbsp ground oregano

1 tsp dried crushed chillies

2 cloves of crushed garlic


1 fennel, roughly chopped


1 Spanish onion, chopped

150g button mushroom, chopped

½ red capsicum finely diced 


½ green capsicum finely diced 


1.5 cups jasmine/basmati rice


Splash of white wine

1.5 litres chicken stock

 

 

Toss the prawns and clams into oil, crushed garlic, ground oregano and dried chilli and allow to marinade for ½ an hour

 

Score the pork belly skin into diamond shapes then flip it over and score the meat into 3 cm wide strips, rub finely chopped rosemary, dried chilli, oregano and ginger into the flesh then turn back over and rub salt into the skin.

 

Place the pork belly onto a roasting rack over an oven tray and roast at 200^oC for 40 minutes, or until the skin is crispy, remove from the oven and set aside

 

Heat a large pot, oil then fry the prawns and clams with their marinade until the clams open then remove from the pot, Fry the onion, mushrooms, fennel and capsicums until they just start to brown Stir in the rice, add a splash of white wine and allow the alcohol to burn off.

 

Pour in the chicken stock and bring to a vigorous boil, then simmer for 15-20 minutes until the rice is cooked.

 

Return the clams and prawns to the pot, slice up the pork belly and add to the pot just as you serve (this keeps the skin crispy.)