Roasted Pork Belly

Roasted Pork Belly
  1. Take Linley Valley Pork Belly.
  2. Marinade overnight for 24 hours with in a delicate blend of five spice powder, ginger powder, salt and sugar.
  3. Score crackling and brush with a mix of vinegar and bi carb soda.
  4. Oven roast on highest heat for 20 mins to start crackling, then reduce to 180 degrees. Cook for approximately 25 mins for every 500g of weight.
  5. Serve with roasted tomatoes and chargrilled chorizo.
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