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
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