It’s been a long time since I’ve had roast pork and this afternoon I decided to slow roast a small pork belly for the first time … there I was, wondering what to have and found a yummy recipe that I’ve tweaked to try something spicy and tasty … suffice to say it was totally moist, delicious and yummy!
800g piece of pork belly
3 large garlic cloves
3 tablespoons fresh thyme
3 teaspoons caraway seeds
3 teaspoons chilli flakes
2 tablespoons olive oil
Juice of one medium lemon
2 large brown onions
Score the skin of the pork belly, cutting through the fat but not through to the meat. Set aside.
In a large pestle and mortar combine the garlic, thyme, caraway seeds and chilli to a rough paste. Add the lemon juice and olive oil and combine well to a smooth-ish paste.
Rub paste into the pork and allow to rest and infuse for 30 minutes.
Cut onions into thick slices. Line a baking tray with parchment and place onions in a layer on the paper.
Pre-heat oven to 220ºC.
Place pork belly on the onions and place in the oven for 30 minutes.
After 30 minutes, turn oven down to 170ºC and roast for 3 hours.
Test after 2½ hours with a skewer – if the liquid comes out clear, the pork is done. If it’s pink, return to the oven for the additional half hour.
The last half hour, turn the oven up to 230ºC and blast it to crisp the crackling!
When done, remove from oven and allow to rest for 15 minutes before serving.
Serve with a smile, a heel-toe-heel-toe and some vegetables or salad. Spoon the onion from the tray over the top too – it’s rather sticky and spicy.
The rub would also work well with lamb, beef, vegetables or fish … mmmmm
with love, Sarah