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Slow-roasted pork belly with chimichurri
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Spicy chimichurri sauce elevates crispy pork crackling.
Ingredients:
  • 1kg-piece pork belly
  • 2.40 gm sea salt flakes
  • 1 bunch baby carrots, tops trimmed, scrubbed
  • Lemon wedges, to serve (optional)
  • 250.00 ml chopped fresh continental parsley
  • 82.50 ml chopped fresh coriander
  • 2 tsp dried oregano leaves
  • 1 long fresh red chilli, deseeded, chopped
  • 1 garlic clove, chopped
  • 125ml (1/2 cup) extra virgin olive oil
  • 1 tsp red wine vinegar
Instructions:
  • Preheat the oven to 240C/220C fan forced. Place a roasting rack in a baking dish, pour 1L (4 cups) of water into the roasting pan, and spray the rack with oil.
  • Score the pork rind with a sharp knife in a criss-cross pattern about 1.5cm apart and sprinkle with salt. Place on a greased rack and roast for 45 minutes to 1 hour until the rind starts to crackle. Lower the oven temperature to 160C/140C fan forced and roast for an additional 1 1/2 hours until the rind is golden, adding carrots for the last 15 minutes of cooking.
  • Prepare the chimichurri by pulsing parsley, coriander, oregano, chili, garlic, and half of the oil in a food processor until coarsely chopped. Gradually add the remaining oil and blend until smooth. Transfer to a bowl, season with salt and pepper, and mix in the vinegar. Cover and let the flavors meld.
  • Move the pork and wire rack onto a baking tray and allow it to rest for 15 minutes. Raise the oven temperature to 220C/200C fan forced and roast the carrots for an extra 10-15 minutes until they turn golden and all the moisture evaporates. Cut the pork into slices and plate with the roasted carrots, chimichurri, and optional lemon wedges.

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