Roasted Pork Belly with Carmelized Vegetables
Roasted Pork Belly with Carmelized Vegetables

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted pork belly with carmelized vegetables. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Pork Belly with Carmelized Vegetables is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Roasted Pork Belly with Carmelized Vegetables is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook roasted pork belly with carmelized vegetables using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Pork Belly with Carmelized Vegetables:
  1. Get 1 1/2 lb Pork Belly (skin on)
  2. Make ready 1 tbsp Salt
  3. Prepare 1 tbsp Brown sugar
  4. Get 2 tsp Whole Black peppercorns
  5. Prepare 1/2 tsp Ground cinnamon
  6. Get 1/2 tsp Ground coriander
  7. Make ready 4 tsp Whole cloves
  8. Get 2 Star anise
  9. Prepare 1 medium Onion (wedges)
  10. Make ready 2 Sweet potatoes (chunks)
  11. Make ready 5 tbsp Olive oil
  12. Get 3 tsp Honey
Instructions to make Roasted Pork Belly with Carmelized Vegetables:
  1. Preheat oven to 400°F
  2. Score the skin of the pork
  3. Spice Rub: Combine salt, peppercorn, brown sugar, coriander, cinnamon, cloves, and star anise into a mortar and pound with the pestle into a nice powder.
  4. Save 1 teaspoon of the rub to mix with the vegetables. Use the rest of the spice rub to massage into the pork, especially the scored lines.
  5. Place pork in a roasting pan and scatter vegetables around the pork. Drizzle the vegetables with olive oil and honey, sprinkle the reserved spice rub on the veggies.
  6. Bake for about 35 minutes or until cooked. Check with a meat thermometer, the thickest part of the meat should reach 165°F. Remove from oven and rest for 15 minutes before slicing.

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