PORK BELLY ROAST

Pork Belly Roast with crispy crackling and flavourful, tender meat. The pork belly is scored, seasoned, and roasted. The roasted vegetables and spices, like fennel seeds, cardamom pods, and star anise, infuse the stock, creating a delicious gravy to accompany the dish. Serve the pork slices with the vegetables and rich gravy. To balance the meal, consider adding plain boiled greens like broccoli, savoury cabbage, or green beans.

PREP 10m

COOK 3h 30m

TOTAL 3h 40m

SERVES 4

Ingredients-

  • 1.5kg Pork Belly

  • 2 tbsp Roasting Salt (or 1 1/2 tbsp flaky salt, 1/2 tbsp black pepper, dried thyme, and rosemary)

  • 6 medium potatoes

  • 1 onion

  • 2 carrots

  • 2 parsnips

  • 500ml chicken stock

  • 1 tbsp fennel seeds (optional)

  • 5 cardamom pods (optional)

  • 5 star anise (optional)

Instructions-

  1. Cut across the belly skin in the two directions as shown in the video using a Stanley knife. Rub the roasting salt (or salt, black pepper, dried thyme, and rosemary mix) into the gaps of the scored skin.

  2. Place the seasoned pork belly on a rack in a roasting tray.

  3. Preheat your oven to the highest temperature it can go (e.g., 240°C) and roast the pork for 30 minutes. This initial high-temperature roasting will help create crispy crackling on the pork.

  4. Remove the pork from the oven and drain some of the fat. Toss the chunky vegetables (potatoes, onion, carrots, and parsnips) in the remaining fat.

  5. Add 500ml of chicken stock to the vegetables in the roasting tray, along with fennel seeds, cardamom pods, and star anise (optional). These spices will flavour the stock for your gravy.

  6. Roast the pork and vegetables at 150°C for an additional 2 1/2-3 hours. Lay the pork on top of the vegetables and stock mix.

  7. Once the pork is cooked, remove it from the oven and let it rest. Drain the liquid from the roasting tray and place it in the fridge to set the fat. Once the fat has set, remove it.

  8. Return the vegetables to the oven to continue roasting while you prepare the gravy.

  9. Make your gravy using the flavoured chicken stock.

  10. Slice the rested pork belly and serve it with the flavour-packed roasted vegetables. You can also serve some plain boiled greens (e.g., broccoli, savoury cabbage, green beans) to balance the richness of the pork.