Whip up a decadent dinner with this recipe for Crispy Pork Belly
1 – 1,5 kg pork belly ribs, cut through
15 ml olive oil
salt and black pepper
5 large potatoes, peeled and cut into quarters – lengthwise
4 tablespoons honey
a handful of each of the following; fresh parsley, fresh basil, fresh dill and fresh mint
juice from one lemon
1 cup olive oil
1 teaspoon crushed garlic
Preheat the oven to 200 degrees Celsius.
Score the skin of the belly and rub the ribs with olive oil and seasoning.
Place in a large oven safe roasting tray, cover and roast for 3 hours at 150 degrees Celsius.
Parboil the potatoes for 6 minutes and drain. Set aside.
For the green sauce; place the chopped herbs with lemon juice, olive oil and garlic in a pestle and mortar and grind it up until combined. Set aside.
After roasting time, remove the lid and leave the pork to crisp up, about 15 minutes – you can set the oven to 180 degrees Celsius for this. Be sure to check it regularly.
Remove the meat form the roasting dish, add the potatoes – to roast in the pork fat – and roast for 20 minutes.
Remove from oven, turn the potatoes over and add the honey – be sure to cover the potatoes.
Roast for another 15 minutes until sweet and sticky.
Serve crispy pork belly ribs with green sauce and potatoes.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.