Traditional Pork Belly Roast
A delightful and savory traditional pork belly roast that promises a crispy skin and tender meat, perfect for family gatherings or special dinners.
Prep time: 15 minutesCook time: 2 hours 30 minutesServes: 8
Ingredients
3 lbs pork belly
1 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 tsp fennel seeds
3 cloves garlic, minced
2 tbsp apple cider vinegar
1 tbsp fresh rosemary, chopped
Instructions
1. Preheat your oven to 450°F (232°C) and prepare a roasting pan.
2. Score the pork belly skin with a sharp knife in a crosshatch pattern.
3. Rub olive oil, sea salt, and black pepper into the skin and meat.
4. Crush fennel seeds and mix with minced garlic and rosemary, then rub onto the meat side.
5. Place the pork belly in the roasting pan, skin side up.
6. Roast in the preheated oven for 30 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for an additional 2 hours.
7. Every 30 minutes, baste the pork with apple cider vinegar to enhance flavor and moisture.
8. Remove from the oven and let it rest for 15 minutes before slicing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a 350°F oven for 10-15 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
