roasted pork belly with beetroot slaw

Nutrition Facts

Servings:
4

Amount Per Serving:
400 g

Calories

793

Protein:
66 g
Total Carbohydrates:
6.2 g
Sugar:
4.7 g
fibre:
Total Fat:
55.6 g
Saturated:
23.3 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
605 mg

Roasted Pork Belly

If beef cheeks and pork belly got into a fight I really don’t know who’s side I’d be on. It’s just too hard to choose a favourite. If pork belly is on the menu at a restaurant here’s no doubt that’s what I’ll order. Pork belly is so unbelievably tasty. And I won’t lie, high in fat. But, keep in mind... The brain needs fat to function at its best so while you’re chowing down on this, just know that you’re getting smarter with every mouthful.
Paleo icon Keto icon Gluten-Free icon Clean icon Ethical icon

Serves

forksvg 4

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 02hr 30min

Ingredients

  • 2kg organic pork belly - scored
  • 2 tbs fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 2 garlic cloves
  • 1 tsp black peppercorns
  • 2 tbs coconut oil
  • 2 baby beetroots – grated
  • 2 green apples - grated
  • 1/4 cup pepitas
  • pinch Sea Salt & Pepper

Method:

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  • Score the skin with light score marks diagonally (in both directions) across the skin
  • Score the skin of the pork belly approx 1-2 cms deep making individual size portions (makes it easier when cutting the pork belly)
  • In a pestle and mortar combine the seeds and bash, then add the peppercorns and proceed to bash
  • Add the garlic and coconut oil to make a paste
  • Remove from the mortar and rub the paste in the skin, ensuring the rub get into the score lines
  • Set aside in the fridge and leave for min 2hrs
  • Pre heat oven to 220C
  • Pop the pork belly on a wire rack inside a roasting tray and throw in the oven and cook for 30 mins
  • After 30 mins reduce the heat to 160C and continue to cook for 2 hours
  • After 2hrs @ 160C return the heat to 220C for remaining 30 minutes until skin is crispy
  • Remove from the heat and allow to rest for 20mins
  • In a large mixing bowl combine the grated beetroot, pepitas and apple and gently toss
  • Serve with the sliced pork belly