Ingredients:
Meat:
Salt Rub:
Other:
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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