||3 hr 30 min
- 2kg Pork Belly, boned and scored at the butcher
- 1 tsp Mustard seeds
- ½ tsp Coriander seeds
- ½ tsp Cumin seeds
- ¼ tsp Chilli powder (optional)
- ½ cup brown sugar
- 3 tsp salt
- 1 tsp Tumeric powder
- 6 Cloves Garlic, skin on, just smashed to open cloves
- 3cm Ginger, skin on, roughly chopped
- 1 Brown onion, skin on, quartered
- ¼ cup Olive oil
- 1.25L Saxbys Stone Ginger Beer
||Preheat oven to 220 degrees. Measure out all the spices ready for roasting.
||Heat a small fry pan to medium heat. Pour mustard seeds in pan until just start popping. Add the coriander and cumin seeds until just starting to pop. Add salt, chilli and turmeric and stir for about 10 seconds.
||Remove from the heat and pour into a mortar and pestle to cool slightly. Add Saxbys Stone Ginger Beer, brown sugar, garlic, ginger and onion in a deep roasting tray.
||Place a roasting rack (or metal cake cooler) over the top of ginger beer mix; the base of the pork must not touch the liquid.
||Dry the skin side of pork well with paper towel, must be very dry to crackle.
||Crush the spice mix in mortar and pestle. Rub two-thirds of the spice mix on the meat side of pork. Place the pork meat side down on the roasting rack. Sprinkle remainder of spice mix and oil and rub over the whole surface of skin. Put in oven and roast at 220 degrees for 40 minutes.
||Reduce the heat to 140 degrees for 2hrs 20 minutes. Turn oven back up to 220 degrees for 30 minutes.
||Remove the belly from oven and rest 30 minutes before serving.