Slow-roasted pork belly with chimichurri

Slow-roasted pork belly with chimichurri

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The perfect pork crackling gets a spicy upgrade with chimchurri sauce.

The ingredient of Slow-roasted pork belly with chimichurri

  1. 1kg-piece pork belly
  2. 1 teaspoon sea salt flakes
  3. 1 bunch baby carrots, tops trimmed, scrubbed
  4. Lemon wedges, to serve (optional)
  5. 1 cup chopped fresh continental parsley
  6. 1/3 cup chopped fresh coriander
  7. 2 teaspoons dried oregano leaves
  8. 1 long fresh red chilli, deseeded, chopped
  9. 1 garlic clove, chopped
  10. 125ml (1/2 cup) extra virgin olive oil
  11. 1 teaspoon red wine vinegar

The instruction how to make Slow-roasted pork belly with chimichurri

  1. Preheat the oven to 240C/220C fan forced. Place a roasting rack in a baking dish. Pour 1L (4 cups) water in the base of the roasting pan. Spray the rack with oil.
  2. Use a very sharp knife to score the pork rind, about 1.5cm apart, in a criss-cross pattern. Sprinkle over the salt. Place on the greased rack. Roast for 45 minutes to 1 hour or until the rind has started to crackle all over. Reduce the oven temperature to 160C/140C fan forced and roast for a further 11/2 hours or until the rind is crackled and golden, adding the carrots to the baking dish in the last 15u00a0minutes of cooking time.
  3. Meanwhile, for the chimichurri, process the parsley, coriander, oregano, chilli, garlic and half the oil in a food processor or blender until coarsely chopped. Add the remaining oil and process until smooth. Transfer to a bowl and season. Stir in the vinegar. Cover and set aside to develop the flavours.
  4. Transfer the pork and wire rack to a baking tray. Set aside for 15 minutes to rest. Increase heat to 220C/200C fan forced and roast the carrots for a further 10-15 minutes or until all the water has evaporated and carrots are golden. Slice the pork and serve with the carrots, chimichurri and lemon wedges, if you like.

Nutritions of Slow-roasted pork belly with chimichurri

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