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
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