With Christmas fast approaching, I find myself giddy and excited about roast dinner.
For the pork belly roast. I always ask the butcher to do the hardwork of cleaning the pork belly, making it look pretty and tied properly.
My go to herbs:
I do also love a splash of vinegar or sherry added to the dry rub which makes it like a paste.
For the dry rub:
A tablespoon each of garlic powder, onion powder, fennel seeds, black pepper, sea salt. Rub all over generously. Quantities can be doubled to your linking.
In a roasting dish, add roughly chopped carrots, celery, onions, garlic with a splash of olive oil and knob of butter. Toss in extra fresh herbs for good measure.
Roast in the oven for 2 hours or until tender.
Allow the meat to rest.
Take it a step further and make a gravy to accompany the roast, add flour to the roasting dish, a glass of wine, 100ml of whisky. Cook on a medium heat on the cooker for a couple of minutes and you should end up with a luxurious gravy.
Serve with mash potato and enjoy!