Pork Belly in Adobo Sauce


  • 1kg pork belly
  • ½ butternut squash (diced)
  • ½ large beetroot (diced)
  • 1 onion (quartered)
  • jar of Chipotle Peppers in Adobo Sauce
  • juice of an orange
  • 1 tbsp cider vinegar
  • 2 tbsp honey
  • 2 tsp mexican oregano
  • pinch of salt


  • Place the pork belly in an oiled roasting pan
  • Dry and score the pork belly skin
  • Rub salt over the skin and leave to stand at room temperature for half an hour
  • Blend the chipotle pepper in the adobo sauce
  • Add orange juice, vinegar, honey, oregano, and salt and set aside
  • Dry the pork skin and salt again for another half hour
  • Pre-heat over to 200°C
  • Roast for an hour or until crispy
  • Remove from the oven
  • Lower over to 130°C
  • Lift the belly and shove the diced root veg and onion underneath
  • Slather with two thirds of the adobo sauce
  • Return to the oven and cook for an hour
  • Slather with the remaining sauce and cook for another hour

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