Charcoal-Oven Roasted Squid & Pork Belly
   500g pork belly
   1 x 400g squid
   Sea salt & freshly ground black pepper
   1.15 litres extra virgin olive oil
   1 red onion, thinly sliced
   2 garlic cloves, thinly sliced using
   A mandolin
   2 long red chillies, thickly sliced
   1/3 cup semi-dried cherry tomatoes
   Juice of 1 lemon
   Crusty sourdough bread, to serve

Coat the pork belly in 2 tablespoons of salt and refrigerate for 3 hours or preferably overnight.
Charcoal-Oven Roasted Squid & Pork Belly
   Preheat the oven to 90°C. Pat the pork dry with paper towel and wipe away any excess salt. Warm 1 litre of the olive oil in a saucepan over low heat. Place the pork in a roasting tray with at least 3cm of space around the edges.
   Cover the pork with the warm oil and roast for 4-6 hours or until tender. Remove from the oven and allow to cool slightly, then remove the pork from the oil. Set the pork aside to cool completely.
   Remove the skin and discard. Slice the pork into bite-sized pieces (about 4–5 per serve) and set aside.
   Clean the squid. Score the inside of the squid tube in a crisscross pattern, then cut into bite-sized pieces.
   Cut the wings and tentacles into 3cm lengths. Heat a heavy-based saucepan or cast-iron casserole over medium-high heat. Add the remaining olive oil and when hot, add the pork, squid, onion, garlic, chilli and tomatoes. Cook for 5 minutes or until the onion has slightly caramelised and the squid is cooked through, then stir to distribute the heat. Remove from the heat.
   Add the lemon juice and season to taste with salt and pepper. Serve straight away with crusty sourdough bread.

Note: The squid and pork can be thrown on a barbecue or even cooked in a preheated 200°C oven. If you want to infuse the dish with charcoal-roasted flavour, cook the squid and pork in a small charcoal barbecue and cover with the barbecue lid for part of the cooking process.

Recipe and image from Rockpool Bar & Grill by Neil Perry, published by Murdoch Books RRP $79.99. Photography by Earl Carter.
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