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Crispy Spiced Pork Belly with a Carrot Ribbon Salad

Ingredients (Pork Belly):
1 Mick's Meat Barn Pork Belly
3 Garlic Cloves, minced
1/2 tsp Tumeric
1/2 tsp Ground Cumin
1/2 tbsp Lemon Juice
Salt & Pepper, to taste
Olive Oil

Ingredients (Salad):
4 Medium Carrots
2 tbsp Lemon Juice
1/2 Small Red Onion, thinly sliced
1/2 tsp Ground Coriander
Chilli Flakes, to taste
1/4 cup Flat Leaf Parsley, finely chopped
1 tbsp Olive Oil
Salt, to taste

Method (Pork Belly):
Step One - Combine the minced garlic, tumeric, ground cumin, salt and pepper in a small bowl. Beginning with the meaty side, rub the spice mix into the pork belly. Cover with cling film and refrigerate for 2 hours.
Step Two - Remove the pork belly from the refrigerator and allow the meat to return to room temperature. Preheat the oven to 220c. Remove the cling film and place the spiced pork belly in an oiled roasting tray, meat side down. Rub the lemon juice into the pork belly skin and season with salt. Place in the oven and roast for 30 minutes.
Step Three - Reduce the heat of the oven to 180c and cook for a further hour.
Step Four - Remove from the oven and allow to rest, covered for 15 minutes, before slicing.

Method (Salad):
Step One - Peel the carrots, before shaving them into thin ribbons with the vegetable peeler.
Step Two - In a medium bowl, combine the carrot ribbons with one tablespoon of lemon juice. Season lightly with salt and allow to rest for 10 minutes.
Step Three - In a small bowl, combine the red onion, one tablespoon of lemon juice, ground coriander and chilli flakes. Allow to rest for 10 minutes.
Step Four - Add the spiced onion to the carrots, along with the parsely and a drizzle of olive oil. Toss to combine.
Step Five - Serve alongside the crispy spiced pork belly.

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