Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts

Cooking Meat Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts

Create a crackin' good meal with this crispy salt and pepper pork belly served with lemon-roasted Brussels sprouts.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 230C.
  2. Pat pork rind dry with paper towel. Arrange garlic in a roasting pan. Place pork over garlic. Sprinkle rind with salt and pepper. Place 1 cup (250ml) water in the base of the roasting pan. Roast for 30 mins or until the rind begins to crackle.
  3. Reduce temperature to 200C. Roast for a further 1 hour 20 mins or until rind is crisp and golden and pork is tender.
  4. Meanwhile, combine brussels sprouts, carrot, lemon, cumin and oil in a medium baking dish. Roast with pork for the last 30 mins of cooking or until tender.
  5. Transfer pork to a plate and set aside for 15 mins to rest. Cut into 4 pieces. Serve with Brussels sprout mixture and bread.

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1kg Coles Australian Pork Belly Roast
1 whole garlic bulb, halved
1 tbsp sea salt flakes
2 tsp cracked black pepper
500g Brussels sprouts, halved
4 carrots, peeled, thickly sliced diagonally
2 lemons, cut into wedges
1 tsp cumin seeds
2 tbsp olive oil
Crusty bread, to serve

Adv

Autors
Preparation time
30
Cooking time
1:50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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