Roast pork belly

Roast pork belly

By
From
My Italian Kitchen
Serves
6
Photographer
Chris Middleton

Roast pork has always been a favourite in our family. Nonna Rosa would always make roast pork with apple sauce – it was simple yet faultless. Everyone would fight over the pork crackling at the end, and this still happens to this day. This recipe is one of Mum’s favourite things to make when guests come over. It just melts in your mouth like butter!

Ingredients

Quantity Ingredient
2kg pork belly, skin left on and scored
extra-virgin olive oil
sea salt flakes
20g sage
2 rosemary sprigs
5 garlic cloves, smashed

Method

  1. Preheat the oven to 190°C.
  2. Rub the pork belly with a little olive oil, some sea salt and freshly ground black pepper, with more salt on the skin as it helps it to crisp up.
  3. Place the pork belly in a roasting tin with the sage, rosemary and smashed garlic cloves, even squashing some garlic into the slits on the belly.
  4. Roast for 2½ hours. To crisp up the skin even further, change the oven setting to grill or turn the oven up to 200°C and cook the pork for a further 5–10 minutes. Another option is to simply carve off the skin and place in a 200°C oven for 10–15 minutes.
  5. Remove the pork belly from the oven and rest for about 10 minutes before serving.

Note:

  • This roast goes perfectly with the heirloom carrots, roast potatoes and a fresh orange and fennel salad.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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