ROASTED!
Jul 23, 2018
4 minutes
FOOD EDITOR: JUSTINE KIGGEN
PHOTOGRAPHS: LIZA VAN DEVENTER
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ON TRACK
per serving
fat 138g
carbs 5g
protein 25g
CRISPY PORK BELLY ROAST
SERVES 6
• 1 x 1.5kg pork belly, deboned and scored
• 2 tbsp coarse salt
• 2 tbsp coconut oil
• 4 long red ‘pimento’ peppers
• fresh sage, to garnish
FOR THE RUB
• 2 tbsp coriander seeds
• 2 tbsp aniseed
• 2 tbsp cumin seeds
1. Place the pork on a surface and sprinkle the coarse salt on it. Refrigerate the pork uncovered for at least 2–3 hours, although overnight is best.
Preheat the oven to 190°C. Remove the pork from the fridge, wipe off all the salt
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