Pork Belly Roast with Lemony Veggies

Just when we thought we’d get an early Spring arrival, Winter surprises us with a nippy, windy, miserable day in Jozi…
We’ll, I’ve got Pork Belly Roast – so take THAT Winter!

With hints of Spring freshness and the über-comfort of a roast, this LCHF pork belly roast is just the meal for the season with a vibrant lemon tang.

Pork Belly Roast {LCHF, Banting, Paleo}

Let’s say this pork belly and lemon combo could score a gold in the 400m pork belly dash… LOL

Pork belly and citrus go really well together and the lower carb cousin of the orange will not disappoint you with this dish.
Servings: 4
Time: 120 mins
Difficulty: easy

You will need:

1 kg pork belly, deboned
1 lemon
coarse salt
pepper
2 sweet potatoes
one and a half fennel bulbs
1 leek
1 cup chicken stock
olive oil
1 bulb of garlic, whole

Season the pork belly with lemon juice, salt & pepper on the inside, skin-down. Roll the pork belly tightly and secure with string.
Scour the skin a few times and sprinkle with coarse salt.

Place the rolled belly in a large roasting dish, along with the fennel and leek {cut into large quarters, lengthways.}
Cut the sweet potatoes into wedges and then add those to the dish too.
Drizzle the veg with olive oil, salt and a squeeze of lemon.

Cut the whole garlic bulb in half, so you see all the cloves and place it in the dish, along with the squeezed lemon halves.
Add the chicken stock to the pan and roast in the oven for about an hour and a half at 180C.
Check to see if the meat is cooked.

Once the meat is cooked, turn on the oven’s grill and grill for about 15 minutes until the veggies and crackling is a golden colour.
Allow it to rest before cutting and serving.

If you’re making this dish for a dinner party, you can prep everything well in advance until the grilling stage, then simply grill 15 minutes before serving.

It’s rich, it’s delicious and in my opinion, you can never go wrong with a good pork belly.

Add that lemon tang and you’re in for a pleasant surprise!

If you like this recipe – remember to share it! x

 

I'd love to hear your thoughts!

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