COOKBOOK: FRESH - Australian Gourmet Traveller - July 2016

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻👌🏻💲💲

It’s been meat week this week! Three meat recipes in a row and loving it!

I haven’t cooked pork belly in ages and I really couldn’t use my expertise to judge if this recipe was going to be a hit or miss……it was dead set hit!.

You will need a good two hours to cook this meat. I did remove the crackling off the meat & kept roasting in the oven for a crispier texture and it paid off.

Sensational ….and these were words used by my fan to describe dinner tonight!




1 kg boneless pork belly

100g rock salt

1 tablespoon vinegar

1 x lemon - juiced

5 red peppers (capsicums)

olive oil


garlic clove, sliced

Rub pork belly with salt, cover and refrigerate for approx 2 hours. Wipe excess moisture off the skin.

In a deep casserole dish with baking rack, add vinegar, lemon juice and top with hot water until it reaches half way up the dish.

Place the pork belly on the baking rack and sprinkle some extra rock salt.

Bake pork belly for 11/2 hours on low/ moderate oven, 170C-180C, or until cooked through. Remove from oven.

You will most probably require to remove the skin off the meat (it will just peel off) and lay it flat on a flat oven tray and place back in the oven to cook for a further 30-50mins on 180C-190C.


Cut the peppers into quarters and remove the seeds the membrane. Place on a greased tray, skin facing upwards, brush peppers with olive oil. Place in 180C grill for approx 15-20mins or until blackened and blistered.

Cut through the blackened skin and remove the skin layer. Place char-grilled peppers in a deep bowl, add olive oil and garlic slices and marinate in the fridge for 30-40mins.

Serve pork belly with crackling and chargrilled peppers on the side.

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