Name: Slow-roast cumin and honey pork belly
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 2 kilogram boneless pork belly, rind scored; 2 tablespoon olive oil; 2 tablespoon flaked sea salt; 1 teaspoon crushed white peppercorns; 1/2 cup water; 1 bunch spring onions, trimmed, halved; 1 bunch baby turnips, trimmed; 1 bunch baby beets, trimmed; 1/4 cup honey; 2 teaspoon ground cumin; 1 teaspoon ground chilli; 1 teaspoon ground fennel seeds

Slow-roast cumin and honey pork belly

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Serves 6

Prep

20M

Cook

2H 30M

Total

2H 50M

Ingredients

2 kilogram boneless pork belly, rind scored

2 tablespoon olive oil

2 tablespoon flaked sea salt

1 teaspoon crushed white peppercorns

1/2 cup water

1 bunch spring onions, trimmed, halved

1 bunch baby turnips, trimmed

1 bunch baby beets, trimmed

1/4 cup honey

2 teaspoon ground cumin

1 teaspoon ground chilli

1 teaspoon ground fennel seeds

Method

1.Preheat oven to 180°C. Position a roasting rack over a large baking dish.

2.Place pork on rack, skin side up. Drizzle with oil. Rub salt and pepper all over rind. Pour water into pan. Bake 2 hours.

3.Add vegetables to dish under pork. Brush pork all over with combined honey and spices.

4.Increase oven to 200°C. Bake 15-20 minutes, basting pork occasionally, until caramelised and golden. Remove from dish and rest, covered loosely with foil, 10-15 minutes.

5.Return vegetables to oven while pork is resting (10-15 minutes). Slice pork and serve with vegetables.

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