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12 ingredients, 6 steps, cooking Roasted Pork Belly with Carmelized Vegetables

Good Evening all, at this time you can cook recipe Roasted Pork Belly with Carmelized Vegetables with 12 ingredients and 6 steps. Below this is how to cook, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Roasted Pork Belly with Carmelized Vegetables.

Ingredients for Roasted Pork Belly with Carmelized Vegetables

1. It’s 1 1/2 lb : Pork Belly (skin on).
2. Prepare 1 tbsp : Salt.
3. You need 1 tbsp : Brown sugar.
4. Prepare 2 tsp : Whole Black peppercorns.
5. Prepare 1/2 tsp : Ground cinnamon.
6. Prepare 1/2 tsp : Ground coriander.
7. You need 4 tsp : Whole cloves.
8. You need 2 : Star anise.
9. You need 1 medium : Onion (wedges).
10. It’s 2 : Sweet potatoes (chunks).
11. Prepare 5 tbsp : Olive oil.
12. You need 3 tsp : Honey.

If all basic ingredients Roasted Pork Belly with Carmelized Vegetables it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking Roasted Pork Belly with Carmelized Vegetables

1. Preheat oven to 400°F
   
2. Score the skin of the pork
   
3. Spice Rub: Combine salt, peppercorn, brown sugar, coriander, cinnamon, cloves, and star anise into a mortar and pound with the pestle into a nice powder.
   
4. Save 1 teaspoon of the rub to mix with the vegetables. Use the rest of the spice rub to massage into the pork, especially the scored lines.
   
5. Place pork in a roasting pan and scatter vegetables around the pork. Drizzle the vegetables with olive oil and honey, sprinkle the reserved spice rub on the veggies.
   
6. Bake for about 35 minutes or until cooked. Check with a meat thermometer, the thickest part of the meat should reach 165°F. Remove from oven and rest for 15 minutes before slicing.
   
7. Finish and Enjoy.

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