Roasted Pork Belly

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
• to taste Sea Salt & Pepper

Here’s how it rolled:

• 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