Recipe: Roast pork belly with crunchy raw beetroot and apple salad
Post Date
30th May 2014
Recipe: Roast pork belly with crunchy raw beetroot and apple salad

Serves 4


Ingredients:

Roast Pork Belly

1 tablespoon fennel seeds
1 tablespoon coriander seeds
4 garlic cloves, crushed
1 teaspoon sea salt
¼ cup coconut oil, plus extra to grease pan
1 kg pork belly
Sea salt and ground black pepper

Crunchy raw beetroot and apple salad

3 large beetroots, peeled and cut into fine matchsticks
3 green apples, peeled, cored and cut into matchsticks
Sea salt and ground black pepper
2 tablespoons toasted pumpkin seeds
Juice and zest of 1 lemon
1 tablespoon apple cider vinegar
2 tablespoons avocado oil

Method:

TIP: If the skin hasn’t turned into crackling, put it under the grill before you serve it, to crisp it up.

1. Start by preheating the oven to 220°C.
2. Using a mortar and pestle, crush the fennel and coriander seeds. Add the garlic and sea salt to make a thick paste, then add the coconut oil.
3. Now grab the pork belly and score the skin at 1cm intervals on the diagonal. To make serving easier, divide the belly into portions by making deeper incisions down through the skin and fat, just into the meat.
4. Rub a little of the fennel mixture into those deeper incisions, and the rest all over the surface of the meat. If you’ve got the time, put the belly in the fridge to marinate for a couple of hours, but if not, it’s good to go straight in the oven.
5. Place the pork in a roasting tin greased with a little coconut oil, season really well with salt and pepper and bake for 10 minutes. Reduce the oven temperature to 160°C and cook for 1.5 hours, checking regularly so the skin doesn’t burn. When it is done, remove from the oven and allow to rest for 10 minutes.
6. To make the salad, combine all of the ingredients and then mix really well just before serving, to prevent the beetroot bleeding.
7. To serve the pork belly, cut right through the deep incisions you made previously, so the crackling doesn’t crumble, and then dish it up with the salad on the side. For great tips and to watch Luke and Scott create this scrumptious pork dish, watch the fifth episode of Live Well.

Luke and Scott’s recipes are from their books 'Clean Living' and the 'Clean Living Cookbook' by Luke Hines and Scott Gooding, published by Hachette Australia and available at bookshops everywhere.