Crispy skin pork belly with rosemary salsa verde

Crispy skin pork belly with rosemary salsa verde


Try our take on the family favourite pork belly roast, served with Brussel sprouts and yummy rosemary salsa verde.

The ingredient of Crispy skin pork belly with rosemary salsa verde

  1. 1.5kg Coles Australian Pork Belly Roast
  2. 1 tablespoon olive oil
  3. 1 tablespoon sea salt flakes
  4. 1 teaspoon fennel seeds
  5. 1 teaspoon cumin seeds
  6. 1 brown onion, cut into wedges
  7. 1 cup (250ml) salt-reduced chicken stock
  8. 400g brussels sprouts, ends trimmed, halved
  9. 1 tablespoon brown sugar
  10. 2 teaspoons balsamic vinegar
  11. 1 cup flat-leaf parsley leaves
  12. Rosemary sprigs, to serve

The instruction how to make Crispy skin pork belly with rosemary salsa verde

  1. Preheat oven to 230u00b0C. Place pork on a clean work surface. Pat the rind dry with paper towel. Brush with half the oil. Sprinkle evenly with salt, fennel and cumin seeds. Place onion in the base of a roasting pan. Place the pork, rind-side up, over the onion. Roast for 30 mins or until the rind begins to crackle.
  2. Reduce oven to 160u00b0C. Pour stock around the pork in the pan. Cover the pan with foil. Roast for a further 2 hours or until pork is very tender. Set aside, covered, for 15 mins to rest.
  3. Meanwhile, combine the brussels sprout, sugar, vinegar and remaining oil in a roasting pan. Season. Roast, turning occasionally, for 30 mins or until brussels sprout is golden and tender.
  4. To make the rosemary salsa verde, process the parsley, mint, oregano, rosemary and garlic in a food processor until finely chopped. With the motor running, add the oil and lemon juice in a thin, steady stream and process until well combined. Season. Stir in the lemon zest.
  5. Arrange the brussels sprout on a serving platter with the parsley leaves. Drizzle with salsa verde. Top with the pork. Sprinkle with rosemary sprigs.

Nutritions of Crispy skin pork belly with rosemary salsa verde

fatContent: 744.485 calories
saturatedFatContent: 54 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 54 grams protein

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