
Premium free range Boneless Pork Belly prefect for roasts.
Suggested Recipe: Roast Pork Belly
- 2kg pork belly
- 1 tsp caraway seeds
- 2 tbs fennel seeds
- 1 tsp coriander seeds
- 2 garlic cloves
- 1 tsp black peppercorns
- 2 tbs coconut oil
- Score the skin with light score marks diagonally (in both directions) across the skin
- In a pestle and mortar combine the seeds and bash, then add the peppercorns and continue to bash till seeds are fine
- Add the garlic and coconut oil to make a paste
- Remove from the mortar and rub the paste in the skin, ensuring the rub get into the score lines
- Set aside in the fridge and leave for min 2hrs
- Pre heat oven to 220C
- Pop the pork belly on a wire rack inside a roasting tray and throw in the oven and cook for 30 mins
- After 30 mins reduce the heat to 160C and continue to cook for 2 hours
- After 2hrs @ 160C return the heat to 220C for remaining 30 minutes until skin is crispy
- Remove from the heat and allow to rest for 20mins