Description
This roast pork belly has crunchy crackling and juicy meat packed with flavor. The secret is rubbing the pork with salt, pepper, sage, and caraway seeds, then stuffing garlic into the scored skin. The garlic and herbs soak into the meat as it roasts, while the onions and potatoes cook alongside for a simple, tasty meal.
Ingredients
Units
Scale
- 800g pork belly with skin, scored in a diamond pattern
- Coarse salt
- Black pepper
- 1 teaspoon dried sage
- Caraway seeds
- Olive oil
- Fresh garlic cloves, sliced
- 2 large onions, cut into quarters
- 4 roast potatoes, cut into quarters
For the Gravy:
- Pan juices and oil from roasting
- 1/2 teaspoon corn starch (Maizena)
- 1/2 teaspoon Bisto gravy powder
Instructions
- Rub the pork all over with coarse salt, pepper, dried sage, caraway seeds, and olive oil.
- Push fresh garlic slices into the cuts on the skin and around the meat.
- Heat the oven to 180°C.
- Put the pork in a roasting pan with the quartered onions and potatoes around it.
- Roast for 45 minutes.
- Take out the onions and potatoes once cooked.
- Turn the oven to grill and put the pork back in for 15 minutes to get the crackling super crispy.
- Remove the pork and rest it while you make the gravy.
- Pour boiling water into the roasting pan with the leftover juices and oil.
- Mix corn starch and gravy powder with a little cold water, then stir this into the pan until the gravy thickens.
- Taste and adjust seasoning if needed.
This roast pork belly is simple but full of bold flavors from garlic, herbs, and spices. The crispy skin makes every bite satisfying. Serve with the roasted potatoes, onions, and that rich homemade gravy for a comforting meal worth trying.
Notes
Created, prepared, tried, and tested by Gail
