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Mediterranean Roast Pork Belly with Apple, Fennel & Radish Slaw

Cook Time: 90 mins

Prep Time: 75 mins

Serves: 6

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  • Pork belly
  • Olive oil
  • Lrg carrots, quartered
  • Lrg red apples, cut into match sticks and drizzled with lemon juice to prevent discolouring
  • Cape Herb & Spice’s Mediterranean Roast
  • Lrg white / red onions, peeled and quartered
  • Lrg or baby fennel, finely sliced (a mandolin is handy)
  • Radish, finely sliced

Recipe by Cape Herb & Spice

  • Use a very sharp knife (NT cutters work really well) to make diagonal slices in the pork skin, taking care to cut only through the skin and not the meat. Rub a generous amount of Cape Herb & Spice Mediterranean Roasts Rub into the slices and sprinkle the sides and underside of the belly as well. Set aside to infuse for half an hour.
  • In the meantime, preheat your oven to the highest heat setting possible. Put the onions and carrots in a roasting dish, put the belly on top and drizzle with olive oil. Roast for 15 minutes on this very high setting (it helps to give the crackling a head start), then turn the oven right down to 160˚ C and roast for 60-90 minutes until juicily tender. If the crackling is not sufficiently crisp for your liking at the end of this, remove the pork from the oven, heat your grill real hot and then pop the belly under the grill for a minute or two. Take care to watch it though, you don’t want charcoal.
  • Toss the fennel, apple and radish, give it a final squirt of fresh lemon or lime juice then tuck in!

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