Serves 6 – 7
Classy, economical, and easy to carve. Can be cooked the day before if serving at room temperature. Don’t forget the mustard!
Recipe Category
Occasion

You will need

2 – 2.1 kg pork belly, skin on and boned
1 ½ T (22.5 ml) Ina Paarman’s Garlic Pepper Seasoning
1 x 125 g Ina Paarman’s Basil Pesto
olive oil
Ina Paarman’s Seasoned Sea Salt Seasoning

mustard of your choice

Ina’s Tip

If serving at room temperature, slice on a meat slicer for more economical portions.

Method

Unroll pork belly if rolled and flatten meat out.

Season meaty side with Garlic Pepper Seasoning then spread generously with Basil Pesto.

Re-roll belly and tie with string. Score the rind with a sharp knife in between the string.

Place pork on a tray and leave open in the fridge overnight.

Adjust the oven rack to one slot below the middle position. Initially preheat the oven to 220°C.

Oil the meat all over with olive oil and season generously with Seasoned Sea Salt.

Place open on a rack in a roasting pan.

Roast for ½ hour at 220°C.

Turn the temperature down to 150°C and continue roasting for 1 hour until internal temperature registers 75°C and the pork skin is nice and crispy.

Allow to rest before carving. Brush away the excess salt. Can be served warm or at room temperature.

Serve with mustard on the side.