Curtis Stone’s tender roasted pork belly

This recipe was provided to us by renowned Australian chef Curtis Stone, who says this is one of his favourite family meals. He’s kept the recipe quite simple and encourages anyone who cooks it to put their own personal spin on it.

If you want, you can top off this rich and tender roast pork belly with a delicious applesauce to be served alongside. Bring the whole meal together with a few roast veggies and serve it up to your family and friends!

Ingredients

• 1 x 1.5kg piece pork belly (skin removed)
• 3 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Method

1. Preheat the oven to 180°C.
2. Using a small sharp knife, score the fat that covers the pork belly in a crosshatch pattern. In a small bowl, mix the salt, garlic powder and pepper to blend. Rub the spice mixture all over the pork belly, working it into the scored surface.
3. Place a wire rack on a rimmed baking tray, set the pork belly fat side up on the rack, and cover the pork with foil. Roast for about 2 hours, or until the pork is tender.
4. Increase the heat to 200°C, remove the foil from the pork, and continue roasting for about 30 minutes, or until the pork belly is browned all over and pull-apart tender. Let rest for about 15 minutes.
5. Carve the pork and serve.

Extract from Good Food, Good Life by Curtis Stone, published by Ebury Australia on 1 April 2015, RRP $39.99.