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

Recipes / Meat

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

Recipe «Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts» presented in category Recipes / Meat, to prepare this dish you will need no more 1:50 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.