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Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts

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Indulge your taste buds in this scrumptious salt and pepper pork belly. Whether it's a Sunday night roast or dinner part this will be a hit.

  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time15 minutes, (+ 15 mins resting time)
Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts

Ingredients

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 230°C.
  2. 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.
  3. Step 3

    Reduce temperature to 200°C. Roast for a further 1 hour 20 mins or until rind is crisp and golden and pork is tender.
  4. 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.

  5. 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.

Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts

Crispy salt and pepper pork belly with lemon-roasted Brussels sprouts
  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time15 minutes, (+ 15 mins resting time)
Ingredients
  • 1kg Coles Australian Pork Belly Roast
  • 1 whole garlic bulb, halved
  • 1 tbs sea salt flakes
  • 2 tsp cracked black pepper
  • 500g Brussels sprouts, halved
  • 4 carrots, peeled, thickly sliced diagonally
  • 2 lemons, cut into wedges
  • 1 tsp cumin seeds
  • 2 tbs olive oil
  • Crusty bread, to serve
    Description

    Indulge your taste buds in this scrumptious salt and pepper pork belly. Whether it's a Sunday night roast or dinner part this will be a hit.

    Method
    1. Step 1

      Preheat oven to 230°C.
    2. 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.
    3. Step 3

      Reduce temperature to 200°C. Roast for a further 1 hour 20 mins or until rind is crisp and golden and pork is tender.
    4. 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.

    5. 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.