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HOME > Recipes > Lunch > Slow-Roasted Pork
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Lunch Dinner

Slow-Roasted Pork

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour a kettle of boiling water over it (to aid forming a crisp crackling). Dry well. Crush rosem...

6

4h

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INGREDIENTS

2.5kg piece boneless pork belly (skin on)
2 sprigs of rosemary, leaves picked
1 tbsp (15ml) fennel seeds
2 tsp (10ml) cumin seeds
1 lemon, zest
3 garlic cloves
2 tbsp (30ml) olive oil
2 cups (500ml) Clover Krush, Apple
2 tbsp (30ml) coarse sea salt

Method

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat.

Place pork on a rack in the sink and pour a kettle of boiling water over it (to aid forming a crisp crackling).

Dry well.

Crush rosemary, fennel, cumin, lemon zest, garlic and olive oil in a pestle and mortar to form a coarse paste and then rub paste into the pork meat.

Cover and marinate in the fridge for at least 1 hour or, preferably overnight.

Preheat oven to 220°C. Place pork in a roasting pan with all of the spices and pour the apple juice into the pan.

Rub the salt into skin and roast for 30 minutes.

Reduce heat to 160°C and return to oven for 1½–2 hours, until skin is crisp and juices run clear.

Rest for 15 minutes, before carving.

Apple 500ml
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CLOVER INGREDIENTS USED IN THIS RECIPE

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      • Milk
      • Butter & Butter Spread
      • Cheese
      • Cream
      • Condensed Milk
      • Caramel Double Cream Dairy Dessert
      • Clover Maas
      • Numel
    • Dessert
      • Bliss Double Cream Custard
      • Clover Chocolate Dessert
      • Clover Custard
    • Yoghurt
      • Authentikos
      • Clover Bliss Double Cream
      • Clover Fruits of the Forest
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      • Nolac
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