The perfect pork crackling gets a spicy upgrade with chimchurri sauce.
The ingredient of Slow-roasted pork belly with chimichurri
- 1kg-piece pork belly
- 1 teaspoon sea salt flakes
- 1 bunch baby carrots, tops trimmed, scrubbed
- Lemon wedges, to serve (optional)
- 1 cup chopped fresh continental parsley
- 1/3 cup chopped fresh coriander
- 2 teaspoons dried oregano leaves
- 1 long fresh red chilli, deseeded, chopped
- 1 garlic clove, chopped
- 125ml (1/2 cup) extra virgin olive oil
- 1 teaspoon red wine vinegar
The instruction how to make Slow-roasted pork belly with chimichurri
- 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.
- 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.
- 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.
- 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 chimichurrifatContent: