Ingredients

Method

For the pork belly:
• 1 x 1.8 kg pork belly
• 50 g coarse salt
• 1⁄3 cup olive oil
• 2 T fennel seeds
For the glaze:
• 800 g Woolworths LemenGolds, peeled
• 2 cups orange juice
• 200 g brown sugar
• 2 t nutmeg
• 1 bunch fresh thyme
• 20 g fresh ginger, grated
For the pistachio granola:
• 150 g rolled oats
• 30 g sesame seeds
• 1 T cumin seeds
• 1 T ground coriander
• 1 t garam masala
• 2 T smoked Spanish paprika
• 4 T olive oil
• 100 g pistachios, shelled and chopped
• 5 g coconut flakes

Method

Ingredients

1. Preheat the oven to 250°C. Place the pork belly on a chopping board and carefully score the skin, making sure the incisions are around 1 cm apart. Pat dry using kitchen paper.

2. Rub the pork belly with the salt, olive oil and fennel seeds. Roast for 30 minutes to crisp up the skin, then reduce the temperature to 200°C and roast for a further 1½–2 hours.

3. To make the glaze, place all the ingredients into a saucepan and simmer for 30 minutes, stirring occasionally, or until the LemenGolds are soft and the orange juice syrupy.

4. To make the pistachio granola, toss all the ingredients except the pistachios and coconut and place on a lightly greased baking sheet. Roast for 20–25 minutes, or until fragrant and golden brown. Add the pistachios and coconut for the last 5 minutes of roasting. Serve the pork on top of the granola, drizzled with the glaze.

Browse more slow-roast recipes here.