Pork Belly

Pork Belly with Roast Beetroot, Potatoes and Pumpkin


Using a sharp knife cut diagonal lines across the skin of the pork belly in both directions forming diamond shapes. Rub the salt into the skin and refrigerate for 2 hours.

Preheat the oven to 220°C. Place the beetroot, pumpkin pieces and baby potatoes into the bottom of a large roasting dish. Place the rosemary sprigs on top. Wipe off the excess salt from the pork and dry off the skin with paper towels. Rub the garlic on the underside of the pork belly (not the skin side). Season the vegetables well with pepper and place the pork on top of the rosemary. Pour the almond milk to the side of the pork making sure to keep the skin dry. The pork should be touching the almond milk but the skin should be above it, so it can crisp up. Drizzle the pork and the tops of the veggies with the oil. Place in the oven until the skin is blistering, about 25-30 minutes. Then turn the oven down to 180°C and cook for a further hour or until the veggies and pork are cooked through.