Crispy Pork Belly with Roasted Rhubarb Recipe | Booths Supermarket
METHOD Pre-heat the oven to 220°C (fan)/240°C/465°F/Gas Mark 9. Place the belly pork in an oven proof dish and score the skin. Pat the skin with kitchen
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Cooking tools:
- Carving knife
- Pastry brush
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Measuring spoon
- Paper towel
- Serving platter
- Refrigerator
Ingredients
- 1kg belly pork
- 1 tsp olive oil
- 1 tbsp sea salt
- 1 tsp caraway seeds
- 400g rhubarb
- 1 lemon, sliced
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