ROSEMARY & HONEY ROASTED PORK BELLY

ROSEMARY & HONEY ROASTED PORK BELLY

Try this Rosemary & Honey Roasted Pork Belly recipe and serve with snow pea & feta salad and rustic chips

PREPARATION TIME
15 minutes
COOKING TIME
1 hour 10 minutes

INGREDIENTS

for 4 to 6 servings
1kg pre-marinated rosemary & honey pork belly
200g snow peas, sliced in half diagonally
large handful of mint leaves, finely shredded
½ red onion, thinly sliced
large handful of pea sprouts
200g Greek feta cheese
6–8 washed floury potatoes, cut into eighths
garlic infused olive oil for drizzling
½ lemon
Salt & pepper to taste
PREPARATION TIME
15 minutes
COOKING TIME
1 hour 10 minutes

PREPARATION

1
Preheat oven to 180°C
2
Lay pork belly flat in roasting tin. Drizzle the potatoes with a generous amount of garlic-infused oil and sprinkle with salt and pepper before tossing to coat and arranging on a separate roasting tin. Put both the pork and the potatoes into the oven for 1 hour.
3
In a salad bowl, combine the snow peas, mint, red onion and pea sprouts together. Crumble in the feta cheese, drizzle with some garlic oil and a squeeze of lemon and toss together
4
Once the pork is done, let it rest for 10 mins before carving and serving alongside the salad and rustic chips.
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