Description
The timeless flavor is made easy with A simple Pork Belly Roast.
Ingredients
Units
Scale
- 2kg pork Belly Roast
- Salt (to rub the meat)
- Olive oil
- 1 tsp fennel seeds
A few dashes each
- Ginger powder
- Fennel powder
- Five spice powder
- Salt
- Black pepper
- 1/2 cup chicken stock
Instructions
- Pour boiling water over the skin of the pork.
- Pat dry with a paper towel.
- Cover with salt and leave uncovered overnight in the fridge.
- Bring to room temperature.
- Preheat oven to 250 degrees.
- Score the flesh side of the pork and rub in the salt, pepper, and powders.
- Wipe the salt off the skin.
- Add fresh salt, drizzle some oil, and rub over the skin.
- Push fennel seeds in between the scored skin.
- Put stock in a roasting dish with a halved onion and fresh herbs (optional).
- Place pork on top of the rack.
- Roast for 20–25 minutes until skin crackles and blisters.
- Turn down the heat to 170 degrees and roast for another 40–50 minutes (depending on the size of your pork belly.)
- Snap, Crackle and Pop!
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Melanie, from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 3 slices
- Calories: 641
- Sugar: 0.3 g
- Sodium: 562.4 mg
- Fat: 30.6 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1.3 g
- Fiber: 0.2 g
- Protein: 84.6 g
- Cholesterol: 269.1 mg
