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How to make Crispy salt and pepper pork belly with lemon roasted Brussels sprouts

Yield = 4
Prep time: 0:30
Cook time: 1:50
Total time: 2:20

Ingredients

  • 1kg Coles Australian Pork Belly Roast
  • 1 whole garlic bulb, halved
  • 1 tablespoon sea salt flakes
  • 2 teaspoons cracked black pepper
  • 500g Brussels sprouts, halved
  • 4 carrots, peeled, thickly sliced diagonally
  • 2 lemons, cut into wedges
  • 1 teaspoon cumin seeds
  • 2 tablespoons olive oil
  • Crusty bread, to serve

Method

  • Step 1 Preheat oven to 230C.
  • Step 2 Pat pork rind dry with paper towel. Arrange garlic in a roasting pan. Place pork over garlic. Sprinkle rind with salt and pepper. Place 1 cup (250ml) water in the base of the roasting pan. Roast for 30 mins or until the rind begins to crackle.
  • Step 3 Reduce temperature to 200C. Roast for a further 1 hour 20 mins or until rind is crisp and golden and pork is tender.
  • Step 4 Meanwhile, combine brussels sprouts, carrot, lemon, cumin and oil in a medium baking dish. Roast with pork for the last 30 mins of cooking or until tender.
  • Step 5 Transfer pork to a plate and set aside for 15 mins to rest. Cut into 4 pieces. Serve with Brussels sprout mixture and bread.