Perfect pork chops

By Faeza
04 October 2015


¦ 1.5kg pork belly

¦ 1 small bunch fresh marjoram, chopped

¦ 5ml (1 teaspoon) ground cumin

¦ 15ml (1 tablespoon) ground coriander

¦ 3 cloves garlic, crushed

¦ 15cm fresh ginger, grated

¦ 1 red chilli, finely sliced

¦ Salt and freshly ground black pepper

¦ Fresh rosemary sprigs


Preheat oven to 240°C.

Lay pork belly on working surface, pat the skin dry with kitchen paper, use a sharp knife to score the skin about 1cm deep at roughly 5cm intervals.

Mix together marjoram, cumin, coriander, garlic, ginger, chilli and salt in a small bowl, rub all over the pork – making sure you get it into the incisions.

Place the pork belly on a roasting tray, scatter with the whole rosemary sprigs, put into hot oven. Immediately turn the temperature down to 200°C and roast the pork belly for 1 hour or until crisp, golden and cooked through.

Move Tip: Ask your butcher to score the pork belly for you.