Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges
Discover the indulgent flavours of tender Roast Pork Belly with Garlic Root Vegetable Wedges. A Paleo-friendly dinner that’s crisp, juicy, and perfectly seasoned.
Servings: 4 Serves
Calories: 600kcal
Cost: $30
Equipment
- Large roasting dish
- Sharp knife
Ingredients
- 1.25 kg 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 the Oven: Preheat your oven to 240C / 475F.
- Prepare the Pork Belly: Score the pork belly across the skin with a sharp knife, then massage in the lard. Season well with sea salt, cracked black pepper, and garlic powder. Place the meat skin side up in a large roasting dish.
- Initial Roasting: Place the roasting dish on the top shelf of the oven for 15 minutes, until the skin starts to bubble and is golden brown. Lower the heat to 180C / 350F, and set the timer for 1 hour and 15 minutes.
- Prepare the Vegetables: Peel the vegetables and remove the core from the parsnips. Chop into wedges about 2cm thick. Arrange them in a roasting dish and toss in the melted ghee or coconut oil. Season well with sea salt, cracked black pepper, and garlic powder.
- Roast the Vegetables: When there are 40 minutes left on the timer for the pork, place the vegetable wedges on the bottom shelf of the oven. Toss them once or twice during the cooking time to ensure even roasting.
- Rest the Pork: When the time is up, remove the pork from the oven and leave it to rest for 10 minutes.
- Serve: Carve the pork belly and serve it alongside the garlic root vegetable wedges.