Tuesday, April 5, 2011

Tuesday's Tantalising Taste (roast pork)

Roast Pork!


2.5kg rolled pork belly roast (Get your butcher to do it)
1 tablespoon chilli flakes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon crushed garlic
1 tablespoon salt
2 tablespoons oil


1. Preheat oven to 200ºC. If your oven has a fan function then use this.

2. Score the skin of the pork with a sharp knife then pat dry with paper towel.

3. Mix together the flakes, seeds, garlic & salt and massage into the pork rubbing in well between the scored lines.

4. Place pork on a rack in a roasting tray (It's important to let air circulate around the roast for even cooking).

5. Insert a meat thermometer into the middle of the meat, avoiding the bone. (only for the rich and fancy people)

6. Drizzle over the oil.

7. Pour 1 cup of boiling water into the oven tray.

8. Place in the pre-heated oven for half an hour and then reduce the temperature to 120ºC and cook a further 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71ºC.

To serve

Serve with roast vegetables and Brussel sprouts.

If you have a recipe to share, you can add it to the Simply Delish linky below.

Cheers KB and Whitesnake

This recipe has been shared with Zen-Sational Living , Mangia Mondays , Hunk Of Meat Mondays  Delectable Tuesday Blog Hop and Tuesdays At The Table


KB and Whitesnake said...

This looks delish Mr Snake.

Love Kb

KB said...

Birthday dinner?

ButterYum said...

Your recipe sound very good, and the photo looks very good, but do the two go together? I don't see directions to roll the roast.

Hope you have a great day.


Leah @ Beyer Beware said...

This looks fantastic! Thanks for linking up. I shared my ham sammies with your linky!

Ellen said...

This sounds wonderful; I'm bookmarking it for next week's menu plan. Thanks for visiting me at A Season for All Things. I'm your newest follower and look forward to reading more recipes and posts. ~ Ellen

Katerina said...

I love pork and this one looks awesome!

KB and Whitesnake said...

Thank you all for your comments especially the picture recipe error.
I have changed the recipe to match our picture.

The excitement of cooking and posting can make one do strange things.

Next someone will tell me they don't like Brussel sprouts!

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