Directions:
- Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
- Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
- Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
- Let the belly rest but not for more than 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2108.14 Kcal (8826 kJ) | ||
| Calories from fat | 1948.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 216.55g | 333% | |
|---|---|---|---|
| Cholesterol | 270mg | 90% | |
| Sodium | 120.99mg | 5% | |
| Potassium | 717.1mg | 15% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 34.1g | 68% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 3.9mg | 22% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 529 Kcal (2215 kJ) | ||
| Calories from fat | 489.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.34g | 333% | |
|---|---|---|---|
| Cholesterol | 67.75mg | 90% | |
| Sodium | 30.36mg | 5% | |
| Potassium | 179.94mg | 15% | |
| Total Carbs | 0.49g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 8.56g | 68% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 1mg | 22% | |
| Calcium | 7.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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