Herb Crusted Pork Belly

Looking for the perfect Sunday roast? Then look no further than this recipe. I made Herb Crusted Pork Belly for The Secret Recipe Club, as an adaption of a recipe that called for untrimmed pork loin.

Today’s inspirational recipe from Lavender and Lime ♥ Herb Crusted Pork Belly ♥ #LavenderAndLime Click To Tweet

I just loved the idea of The Secret Recipe Club when I saw it and I have joined up. Each blogger is assigned a participating food blogger to make a recipe from. As it’s a secret, all posts are published at the same time from each group of bloggers. I was given Jennifer Sikora’s blog For Such A Time As This as my secret blog. Jennifer has been blogging since 2007. She is a baker, loves to shop and is a dog mom – sounds like we have a few things in common. I chose Jennifer’s recipe for Herb Crusted Pork Loin as the dish I would prepare. Below you will find my adaption of the recipe. This was made necessary as I could not find untrimmed pork loin and so bought a pork belly roast to cook. As the weight of my roast was exactly half that of the one given my Jennifer I halved her rub. You could smell the garlic cooking, and the meat tasted great. What a great way to try something new!

Herb Crusted Belly Pork

Herb Crusted Pork Belly

Recipe Category: Pork
Makes enough for: 4 people
All Rights Reserved: Recipe adapted from Jennifer Sikora

Ingredients

  • 1 kg pork belly roast
  • 7.5 mls salt flakes
  • 15 mls olive oil
  • 2 cloves garlic, peeled and minced
  • 2.5 mls dried thyme
  • 2.5 mls dried basil
  • 2.5 mls dried rosemary

Method

  • take the roast out of the fridge at allow to dry on a rack for at least 2 hours
  • preheat the oven to 180° Celsius
  • pat the pork dry
  • combine the salt, oil, garlic and herbs in a bowl
  • massage the mixture onto the pork with your fingers, ensuring you cover the meat and the fat
  • place the pork on a rack in a roasting pan
  • roast for 30 minutes per 500g of meat, plus an additional 25 minutes
  • allow to rest for 10 minutes – we did this under the grill to crisp up the fat to make crackling

Click on the links for conversions and notes.

Top of Page