Special Rub, Crispy Pork Belly

Special Rub, Crispy Pork Belly

Ingredients:

Meat:

  • 1 MALU PORK BELLY ROAST

Salt Rub:

  • 15ml Coarse Salt
  • 2ml Coriander Seeds
  • 5ml Garlic Flakes
  • 5ml Dried Ginger powder
  • 2.5ml Yellow Mustard Seeds
  • 2ml Black Pepper

Other:

  • Olive Oil
  • Fresh Rosemary
  • 1 Onion

Method:

Preheat your oven to 160°C

“Score” the Pork Belly skin – Meaning cut vertically and horizontally through the Belly skin and fat creating 2-3cm blocks

Grind all ingredients together using a Pestle & Mortal or Food processor (this is only to crack the pepper/coriander, do not grind to dust)

Rub the Belly with the salt mixture (All sides of the belly, especially the skin side)

Pour a splash of olive oil in an oven pan, place the belly skin side up on the olive oil

¼ the Onion, scatter onion and fresh rosemary around the Belly

Place belly into a WARM oven for 45 minutes, then Grill at 200°C for 15 – 20 minutes, this allows the skin to make crackling (The skin should turn “Popcorny” keep an eye so that it doesn’t burn black)

Serve with Potato Mash and a Fresh Green salad.

Tip:

Peas and mint are a great combo to use for your salad

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