| Serves: | 4 with a little left over for sandwiches |
| Cooking Time: | 2 1/2 hours |
| Serving Suggestion: | Enjoy with creamy mash and gravy, roasted apples or give it an Asian twist and serve it with basmati rice and a sweet and sour sauce – heaven on a plate! |
| Prep Time: | 20 minutes |
INGREDIENTS
- 1 slice pork belly
- salt
- 1.5 g pepper
- 2 Tbsp whole dry coriander
COOKING INSTRUCTIONS
- Pre-heat the oven to 180oC.
- With a very sharp knife, score the belly right through the top layer of skin (the crackling part). I score it only one way, the same direction as you are going to cut the meat for serving.
- Pat the meat dry with some kitchen toweling and leave while you prepare the coriander.
- Place the whole dry coriander in a dry pan and roast it until you can smell the flavors. Place the coriander in a pestle and mortar and crush.
- Now rub the belly with salt, pepper and the dry coriander, making sure you rub the spices into the scored slices.
- Place the pork belly in a roasting pan, on a wire rack, and roast for about 2 to 2½ hours or until the crackling has the perfect crunch.
- Allow meat to rest for about 10 to 15 minutes before serving.
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