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Gail's Roast Pork Belly

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Preheat oven to 220C
You need a roasting pan with lid
2kg piece boneless pork belly (skin on), washed and dried.
Score the skin and fat with a sharp knife in a diamond pattern.
Dab the skin of pork roast with white vinegar with a paper towel.
In a mortar and pestle grind the spices *- * together, once ground add olive oil and lemon juice and stir. Rub the wet marinade into the pork roast well and place in roasting pan at room temperature for 1 hour.
*2 garlic cloves chopped
*Pinch of ground cloves
*1/2 teasp caraway seeds
*1/2 teasp dried chilli flakes
*1 tbsp thyme
*Black peppercorns and coarse salt according to your discretion
TRH Gail's Roast Pork Belly
2 tbsp olive oil
2 tbsp lemon juice
2 sliced onions
1 can of Castle Light Ale
Preheat the oven to 220C.
Arrange the onion slices in a roasting pan and place the roast on top. Cover with lid. Roast for 30 minutes.
Reduce oven temperature to 170°C, pour the beer over the meat then roast for approx 2 hours uncovered or until the pork is tender and cooked through, and the crackling is starting to crisp.
To crisp the skin crackling turn up the heat to 220C and grill for 15 minutes.
Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with gravy made from juices in the pan.
Check for seasoning.
Prepared, tried and tested by: Gail Haselsteiner

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