Crispy Pork Belly
with Parmesan Brussel Sprouts
Servings
4
PreP Time
15 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
WHAT YOU NEED TO GET:
1 Bruemar Pork Belly, approx. 1kg
+ Oil
+ Salt and Pepper
+ 2 teaspoons fennel powder
+ 500g Brussel Sprouts, halved
+ 1 cup parmesan cheese, grated
+ 2 tablespoons honey
+ Olive oil
+ Salt and Pepper
WHAT YOU NEED TO DO:
1. Preheat oven to 220 °C (fan forced).
2. Season pork belly with fennel powder, salt, pepper and olive oil. Wrap the bottom half of the belly with two sheets of tinfoil leaving skin exposed. Pinch tinfoil corners to seal.
3. Place Pork Belly on a baking tray and cook for 25
minutes at 220 °. Reduce the oven to 155 °C and cook for a further 1 hour and 5 minutes.
4. Combine brussel sprouts, parmesan cheese, honey, olive oil, salt & pepper in a bowl. Place on a separate lined baking tray.
5. Add to oven when pork belly has 30 minutes of cook time remaining.
6. Slice Pork Belly and serve with parmesan brussel sprouts.
