Roast Pork Belly
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Roast pork belly 2kg pork belly, skin scored in a criss-cross manner 300g table salt 2tsp white pepper 3tsp smoked paprika 2tbs allspice, ground 1tbs olive oil 1: Mix the salt and all of the spices together then rub all over the pork belly. Cover and place in fridge for five hours or overnight. 2: Rinse the salt mix off the pork belly and pat the belly dry with paper towel. 3: Pre-heat oven to 250 degrees Celsius. 4: Place the belly on a wire cake rack over a baking tin, skin side up. Rub the skin with the olive oil. 5: Roast for 30 minutes then reduce to 160 degrees Celsius for 40 minutes. Remove from oven, cover with foil and rest for 15 minutes.
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Transcript of Roast Pork Belly
Roast pork belly2kg pork belly, skin scored in a criss-cross manner
300g table salt
2tsp white pepper
3tsp smoked paprika
2tbs allspice, ground
1tbs olive oil
1: Mix the salt and all of the spices together then rub all over the pork belly. Cover and place in fridge for five hours or overnight.
2: Rinse the salt mix off the pork belly and pat the belly dry with paper towel.
3: Pre-heat oven to 250 degrees Celsius.
4: Place the belly on a wire cake rack over a baking tin, skin side up. Rub the skin with the olive oil.
5: Roast for 30 minutes then reduce to 160 degrees Celsius for 40 minutes. Remove from oven, cover with foil and rest for 15 minutes.
