Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges
Who doesn't love pork belly!? It’s such a juicy, flavoursome and indulgent cut of meat. In this recipe, however, the vegetables are the star of the show. The wedges are everything they should be; crisp on the outside, soft and gooey in the middle, and seasoned to perfection. The beauty of using three different root vegetables is the contrast in flavours you get – no two wedges are the same!
Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges
Author: Suz Crawt
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Ingredients
- 1.25kg organic pork belly
- 1 tbsp lard
- Sea Salt
- Cracked Black Pepper
- 1 tsp garlic powder
- 2 medium sweet potatoes
- 1 swede
- 4 medium parsnips
- 2 tbsp ghee / coconut oil (melted)
- Sea salt
- Cracked Black Pepper
- 1 tsp garlic powder
Instructions
- Preheat your oven to 240C / 475F. Score the pork belly across the skin with a sharp knife, and then massage in the lard. Season well with salt, pepper and garlic powder.
- Place the meat skin side up in a large roasting dish. Place on the top shelf of the oven for 15 minutes, until the skin starts to bubble and is golden brown. At this point, lower the heat to 180C / 350F, and set the timer for an hour and a quarter.
- Peel the vegetables, and remove the core from the parsnips. Chop into wedges about 2cm thick – and don’t be afraid to leave jagged edges, as these will go lovely and crispy. Arrange them all in a roasting dish, and toss in the melted ghee / coconut oil. Season well with the salt, pepper and garlic powder, and transfer to the bottom shelf of the oven when there are 40 minutes left on the timer. Toss once or twice during the cooking time.
- When the time is up, remove the pork from the oven and leave to rest for 10 minutes. Carve the meat, and remove the wedges from the oven to serve alongside.
