Pork Belly Recipe
Slow-roasted pork belly served with seasonal vegetables.
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Ingredients
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Pork Belly
Seasonal Vegetables
Method
Preparing the Pork Belly
- 1
Preheat the Oven
Preheat your oven to 150°C (300°F).
- 2
Season the Pork Belly
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and fresh thyme. Rub this mixture all over the pork belly, ensuring it's evenly coated.
- 3
Prepare the Pork Belly for Roasting
Place the pork belly in a roasting pan, skin side up. Drizzle olive oil over the top and then pour the apple cider vinegar around the meat in the pan.
- 4
Slow Roast the Pork Belly
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the pork is tender.
- 5
Crisp the Skin
Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 30 minutes, or until the skin is crispy and golden.
- 6
Rest the Pork Belly
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing.
Preparing the Seasonal Vegetables
- 7
Prepare the Vegetables
Wash and chop the carrots, Brussels sprouts, and zucchini into bite-sized pieces.
- 8
Season the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and fresh rosemary until evenly coated.
- 9
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet and place them in the oven during the last 30 minutes of the pork belly's cooking time. Roast until tender and slightly caramelized.