This pork belly recipe has long been a family favourite. Rosemary and garlic always complement each other well creating a great base flavour for meat but the tangy apple cider vinegar in this dish really adds something special.
Although you will be tantalised by the aroma of the pork as it cooks, resist speeding up the process as the slow cooking at a low temperature is key for succulent meat. I enjoy pork once in a while, especially when it tastes as delicious as this!
Approximate nutrition per serving of pork belly (without juices): 30.3g fat / 11g saturated fat / 28.7g protein.
- 900g organic pastured pork belly (unrolled)
- 7 tablespoons apple cider vinegar
- 1 bulb of garlic, skin on, halved horizontally
- A few sprigs of fresh rosemary
- 3 tablespoons grass-fed butter, melted
- Sea salt
- Vegetables of choice to serve. Whichever vegetables you choose, make sure to roast them or mix-in some of the delicious juices from the pork – heavenly!
- Preheat the oven to 170ºC fan / 190º C conventional / 375ºF.
- Rub the pork belly with sea salt, rosemary, and one tablespoon of melted butter.
- In a ceramic dish, rub the garlic halves and a few sprigs of rosemary in a tablespoon of melted butter, then flip the garlic so the two halves are facing up.
- Place the pork belly on the garlic in the tray, add the remaining melted butter along with 4 tablespoons of apple cider vinegar on top of the pork and cover with aluminium foil. Bake for 1½ hours.
- Baste the pork with the juices and the remaining apple cider vinegar before returning to the oven uncovered for between 30 minutes to an hour, or until the meat is tender. Please note, cooking the belly at this low temperature will not create crisp crackling on top.
- Rest the pork for about 5 minutes before serving.
- Drizzle some of the juices on top.