Ingredients

• 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

Method

• 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