Spiced pork belly with roasted root vegetable salad

Name: Spiced pork belly with roasted root vegetable salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) organic pork belly; 2 cloves; 0.25 tsp cinnamon; 0.25 tsp nutmeg; 3 juniper berries; 40 g (1.4oz) sea salt; 1 medium organic sweet potato; 2 organic parsnips; 4 small organic beetroot; 1 organic red onion; 2 organic garlic cloves, halved; 1 tsp wholegrain mustard; 20 ml (0.7fl oz) rapeseed oil; 10 ml (0.4fl oz) white wine vinegar; 1 tsp honey; 1 tbsp chopped sage

Servings: persons

800 g (28.2oz) organic pork belly
2 cloves
0.25 tsp cinnamon
0.25 tsp nutmeg
3 juniper berries
40 g (1.4oz) sea salt
1 medium organic sweet potato
2 organic parsnips
4 small organic beetroot
1 organic red onion
2 organic garlic cloves, halved
1 tsp wholegrain mustard
20 ml (0.7fl oz) rapeseed oil
10 ml (0.4fl oz) white wine vinegar
1 tsp honey
1 tbsp chopped sage

1
Score the skin of the pork with a sharp knife then turn and repeat in opposite direction.
2
Crush cloves, juniper and mix with the salt and other spices and rub into the skin.
3
Refrigerate for 2 hours or overnight
4
Heat oven to 230C.
5
Rub off the salt with kitchen paper and place in roasting tray skin side up and cook for 35 mins then lower the temperature to 130 degrees Celsius and cook for a further 50 mins.
6
To make the salad, peel and cut the veg into bite size pieces.
7
Heat a medium size roasting tray over medium heat and drizzle with a little oil.
8
Add the veg and colour all over for about 4-5 mins.
9
Season with salt and pepper and place in the oven for about 20-25 minutes.
10
Mix the dressing ingredients together and mix through the veg while warm and serve.
11
Serve with some apple sauce on the side.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 800 g (28.2oz) organic pork belly, 2 cloves, 0.25 tsp cinnamon, 0.25 tsp nutmeg, and more.

Yes, Spiced pork belly with roasted root vegetable salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!