/assets/logos/nzwd.svg
Recipe

Slow-roast cumin and honey pork belly

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Slow-roast cumin and honey pork belly
  • 2 kilogram boneless pork belly, rind scored
  • 2 tablespoon olive oil
  • 2 tablespoon flaked sea salt
  • 1 teaspoon crushed white peppercorns
  • 1/2 cup water
  • 1 bunch spring onions, trimmed, halved
  • 1 bunch baby turnips, trimmed
  • 1 bunch baby beets, trimmed
  • 1/4 cup honey
  • 2 teaspoon ground cumin
  • 1 teaspoon ground chilli
  • 1 teaspoon ground fennel seeds

Method

Slow-roast cumin and honey pork belly
  • 1
    Preheat oven to 180°C. Position a roasting rack over a large baking dish.
  • 2
    Place pork on rack, skin side up. Drizzle with oil. Rub salt and pepper all over rind. Pour water into pan. Bake 2 hours.
  • 3
    Add vegetables to dish under pork. Brush pork all over with combined honey and spices.
  • 4
    Increase oven to 200°C. Bake 15-20 minutes, basting pork occasionally, until caramelised and golden. Remove from dish and rest, covered loosely with foil, 10-15 minutes.
  • 5
    Return vegetables to oven while pork is resting (10-15 minutes). Slice pork and serve with vegetables.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg