Pork belly pot roast | Australian Pork

Ingredients

• Rindless pork belly approximately 6cm x 20cm
• 1 carrot, peeled
• 1 parsnip, peeled
• ½ butternut pumpkin, peeled and seeds removed
• ½ tsp (2.5g) dried thyme
• ½ tsp (2.5g) dried rosemary
• ½ tsp (2.5g) salt
• ½ tsp (2.5g) cracked black pepper
• Butterfly pork belly.
• Cut carrot, parsnip, and pumpkin into small baton sticks, approximately 5 x 100 mm.
• Combine all the herbs and spices together.
• Season the inside of the pork belly with half the herbs and spice mix.
• Roll the sliced vegetables in the meat, one by one alternating between the three.
• Once completely rolled, string roast to secure.
• Use any remaining seasoning on the outside of the roast.
• Cooking suggestion: Cook pork on rack over potatoes, as the delicious juices of the pork belly will flavor the potatoes.