Recipe: Yummy Pork Belly Roast

Recipe: Yummy Pork Belly Roast Delicious, fresh and tasty.

Pork Belly Roast. Now Choose From Multiple Easy Pork Roast Recipes To Create That Perfect Meal. Roasted pork belly seasoned with paprika, oregano, and turmeric is a satisfying main course when served alongside rice and vegetables. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil.

Cure and smoke pork belly and you've got bacon.

Roast the belly instead and you've got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.

You can have Pork Belly Roast using 6 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Pork Belly Roast

1. You need 1 kg of Pork Belly washed and dry.

2. It’s 15ml of Robertson’s Italian Herbs.

3. It’s 10 ml of Robertson’s peri peri.

4. Prepare 5 ml of crushed Garlic.

5. You need 10ml of Robertson’s sage.

6. You need To taste of Salt and pepper.

Chinese roast pork is famous for its crackling skin and the aromatic meat.

Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants.

However, it is already a daunting task to roast pork on.

After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last.

Pork Belly Roast instructions

1. Take all the dry ingredients (Robertson’s Italian Herbs, Robertson’s peri peri, crushed Garlic, Robertson’s sage, salt and pepper) and mix together to create a rub Rub the mixture onto the pork belly make sure it goes in between the skin and the meat.

2. Put in a casserole dish and put in the oven +_2 hours until the skins is crispy and meat cooked..

The pork belly is first roasted with the salt crust, then the salt crust is removed.

Watch in amazement as it starts to puff and crackle.

Remove the pork belly from the bag, rinse off any big pieces of spice, and pat dry with a clean towel.

Place pork belly skin-side down in a large baking dish.

Fill baking dish with enough melted pork fat or lard to cover the pork belly by ½ inch.