Pork belly is a fatty piece of meat and when roasted results in flavourful and tender pork covered with delicious crackling.
Equipment: Hart Large Roaster
Prep time: 10 mins
Cooking time: 1 hour
Serves: 4 people
Ingredients
1.5 kg pork belly
1 small bunch of fresh parsley, chopped
(or your choice of available fresh herbs)
1 tsp ground cumin (5 ml)
1 tbsp ground coriander (15 ml)
3 cloves garlic, peeled and crushed
15 cm fresh ginger, peeled and grated
1 red chilli, finely sliced
Salt and freshly ground black pepper
Handful of fresh rosemary sprigs
Method
- Preheat oven to 240°C.
- Lay pork on working surface and pat skin dry with kitchen paper towel.
- Using a sharp knife, score skin about 1cm deep at 1cm intervals.
- In a small bowl, mix parsley, cumin, coriander, garlic, ginger, chillies, salt and pepper.
- Rub marinade over pork, making sure to get it into the incisions.
- Place pork into a large roaster and scatter with rosemary sprigs.
- Place roaster in hot oven and turn temperature down to 200°C.
- Roast pork for 1 hour or until skin is crisp, golden and cooked through.
- Serve with roasted corn on the cob.
