Classic, delicious roast pork belly
Pork belly is one of those recipes that sounds impressive and complicated but it really isn’t. It’s really easy to prep, and then you just let the oven do its work. Plus, this cut of meat offers surprisingly good value. What are you waiting for?
The perfect roast pork belly
Serves 4
Preparation: 10 minutes
Cooking: 2 hours
Preparation: 10 minutes
Cooking: 2 hours
Ingredients:
- 1 kg Woolworths Pork Belly
- 1 T sea salt
- 1 T olive oil
- A variety of hardy herbs such as rosemary, bay leaves or sage
- 1 head garlic, halved
- For the potatoes:
- 700 g baby potatoes
- 2 T olive oil
Method:
- Preheat the oven to 180C.
- Pat the pork belly dry with kitchen paper and score the skin using a sharp knife. Rub the salt and olive oil into the skin and place skin-side up on a large baking tray. Arrange the herbs and garlic underneath the pork belly and roast for 1 hour and 30 minutes.
- Increase the oven’s temperature to 220C and roast for a further 40 minutes, or until the crackling is golden and crisp.
- To make the crushed potatoes, boil the baby potatoes in salted water until tender. Drain and toss with 2 T olive oil. Arrange on the baking tray with the pork belly once you increase the heat to 220C. Crush the potatoes using a fork and roast until crispy.
Not such a fan of cooking from scratch?