Serve up this tender pork belly roast at your next get-together. Served with a homemade apple and pear relish, it’s a flavour sensation.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
800g Coles Australian Pork Belly Roast Boneless
2 tsp olive oil
1 tsp sea salt flakes
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 brown onions, cut into wedges
1 tbs miso paste
1/2 cup (125ml) chicken stock
1 red apple
1 green pear
2 tbs apple cider vinegar
1 tbs caster sugar
1/2 tsp salt
1/4 cup finely shredded mint
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.
Step 2
Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with 1/4 cup (60ml) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.
Step 3
Increase oven to 230°C. Uncover the pork and roast for a further 30 mins or until the rind is crisp. Cover and set aside for 10 mins to rest.
Step 4
Meanwhile, core the apple. Cut in half and thinly slice. Place the apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
800g Coles Australian Pork Belly Roast Boneless
2 tsp olive oil
1 tsp sea salt flakes
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 brown onions, cut into wedges
1 tbs miso paste
1/2 cup (125ml) chicken stock
1 red apple
1 green pear
2 tbs apple cider vinegar
1 tbs caster sugar
1/2 tsp salt
1/4 cup finely shredded mint
Description
Serve up this tender pork belly roast at your next get-together. Served with a homemade apple and pear relish, it’s a flavour sensation.
Method
Step 1
Preheat oven to 150°C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.
Step 2
Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with 1/4 cup (60ml) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.
Step 3
Increase oven to 230°C. Uncover the pork and roast for a further 30 mins or until the rind is crisp. Cover and set aside for 10 mins to rest.
Step 4
Meanwhile, core the apple. Cut in half and thinly slice. Place the apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.
