Roasted pork belly

By Faeza
01 August 2016


¦ 1.5kg pork belly

¦ 1 small bunch fresh parsley,

chopped (or any fresh herbs)

¦ 5ml (1 teaspoon) ground cumin

¦ 15ml (1 tablespoon) ground


¦ 3 cloves garlic, crushed

¦ 15cm fresh ginger, grated

¦ 1 red chilli, finely sliced

¦ salt and black pepper

¦ fresh rosemary sprigs


Preheat oven to 240°C. Lay pork belly on working surface, pat skin dry with kitchen paper, use a sharp knife, to score (cut small slits) skin about 1cm deep at roughly 1cm intervals.

Mix together parsley, cumin, coriander, garlic, ginger, chilies, salt and freshly ground pepper in a small bowl, rub all over the pork – making sure you get it into the incisions.

Place pork belly on a roasting tin, scatter with the whole rosemary sprigs, roast into hot oven.

Immediately turn temperature down to 200°C and roast the pork belly for an hour or until crisp, golden and cooked through.

Serve with roasted vegetables.

MOVE TIP: Ask your butcher to

score the pork belly for you