Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts
2h 45m·Asian
Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts
Ingredients
Main
- 1kg Coles Australian Pork Belly Roast
- 1 whole garlic bulb, halved
- 1 tbsp sea salt flakes
- 2 tsp cracked black pepper
Vegetables
- 500g Brussels sprouts, halved
- 4 carrots, peeled, thickly sliced diagonally
- 2 lemons, cut into wedges
- 1 tsp cumin seeds
Other
- 2 tbsp olive oil
- Crusty bread, to serve
Instructions
5 steps
- 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.
30 min - 3
Reduce temperature to 200C. Roast for a further 1 hour 20 mins or until rind is crisp and golden and pork is tender.
80 min - 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.
30 min - 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.
15 min
Progress
0 / 5 steps