Pork belly perfection! Guaranteed to produce juicy pork, this roasted version spruced up with an irresistible apple and onion sauce, served on a bed of roasted vegetables is so tantalizing, so tender and yummy...
Ingredients Of Roast Pork Belly For Roast Pork Belly: 1 kg pork belly 2 tsp shaahi jeera (Cumin seeds) 3 Tbsp olive oil 1 1/2 apples (roughly sliced) 1 onion (roughly sliced) Fennel seeds Cinnamon Salt and pepper For Roast Vegetables with Honey and Sesame Seeds: 2 potatoes (parboiled) kosher salt and freshly ground black pepper 1 radish (Cut into chunks) 1 carrot (cut into chunks) 25 gms butter 3 tsp olive oil 2 sprigs of rosemary 2 sprigs of thyme 1 Tbsp honey 50 gms sesame seeds
How to Make It Heat the oven to 350 F (180 C/Gas 4). With a sharp knife, make several parallel cuts across the skin of the pork belly. Cut through the skin and fat but not into the meat. Place the cuts about 1/4 inch apart. Rub the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub that in. Place the pork on a rack in a baking pan, skin side up. Roast for 2 to 2 1/2 hours, or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for about 20 minutes longer to crisp the skin more. Remove and let rest for 10 minutes before slicing. Slice thinly, using the cuts in the skin as guides. Nutritional Guidelines (per serving)Calories387 Total Fat24 g Saturated Fat8 g Unsaturated Fat11 g Cholesterol131 mg Sodium116 mg Carbohydrates0 g Dietary Fiber0 g Protein41 g (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)