273 SMITH ST. FITZROY VIC. 3065

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ROASTED PORK BELLY

Comments

The pork belly is scored, covered in a reasonable amount of salt, and then baked. If it doesn't crisp, simply return to the oven and bake longer. The salt helps dry out the crust, as does the hot oven.

The pork belly would also be terrific served with a little bit of wilted cabbage and apple, and a little mustard on the side. Better still, when left after roasting to cool, it is perfect in a roll with raw onion and apple sauce.

INGREDIENTS
METHOD

1.2kg piece pork belly
4 tbsp fine salt

SERVES FOUR-SIX

Using the tip of a sharp, thin knife or a metal skewer, prick holes all over the skin of the pork belly. Sprinkle the salt all over the skin in an even layer.

Preheat your oven to 240°C.

Place the pork, skin side up, on a rack in a roasting tray. Pour cold water into the tray to a depth of about 2 centimeters, but making sure it's not touching the belly.

Roast the pork for 40 minutes.

Remove the pork from the oven and brush off the salt crust that will have formed.

Let the pork rest for 15 minutes before slicing.

Pork Belly  

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Photo credit: Earl Carter for The Saturday Paper