Slow Roasted Pork Belly
Nothing adds flavour to pork than cooking it slowly until it literally falls apart, This recipe makes a wonderful meal served with baked cauliflower and roasted pumpkin salad.
2.5kg pork belly
2 T coarse salt
2 red onions cut into wedges
3 stalks rosemary
1/2 cup apple cider vinegar
2T balsamic vinegar
Preheat the oven to 220C. Score the fat side of the pork belly. Rub the salt into the fat. Bake for 30 minutes until crisp. Turn the oven down to 150C. Add the onions and rosemary to the baking dish. Mix the vinegar and add to the bottom of the baking dish, taking care not to pour over the crispy crackling on top. Bake for 2 hours until tender. Remove from the oven and slice the pork. Serve immediately.
2.5kg pork belly
2 T coarse salt
2 red onions cut into wedges
3 stalks rosemary
1/2 cup apple cider vinegar
2T balsamic vinegar
Preheat the oven to 220C. Score the fat side of the pork belly. Rub the salt into the fat. Bake for 30 minutes until crisp. Turn the oven down to 150C. Add the onions and rosemary to the baking dish. Mix the vinegar and add to the bottom of the baking dish, taking care not to pour over the crispy crackling on top. Bake for 2 hours until tender. Remove from the oven and slice the pork. Serve immediately.
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