recipes
Slow cooked belly pork with fennel, beetroot and orange salad
Serves: 2
2017-07-06
Ingredients
For the pork
- 2 tbsp soft brown sugar
- 1 tsp dried onion flakes
- 1 tsp dried garlic granules
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cardamom
- ½ tsp fennel seeds
- 2 star anise
- ½ tsp fresh ground pepper
- 1 Kg pork belly
For the salad
Method
For the rub, combine the rubbing ingredients together and rub all over the pork. Allow the pork to marinade overnight. Put on a baking tray, cover with aluminium foil and slow roast temp 130°c for 3 hours. To make the salad, just toss all the ingredients together and serve with the cooked pork belly.
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