|1-1.5 kg||pork belly ribs — cut through|
|15 ml||fresh chillies — 573|
|salt and freshly ground black pepper|
|5||potatoes — peeled, quartered|
|lemon — juice only|
|1 cup||fresh chillies — 573|
|1 tsp||garlic — cloves, crushed|
Preheat the oven to 200 degrees Celsius.
Score the skin of the belly and rub the ribs with olive oil and seasoning.
Place in a large oven safe roasting tray, cover and roast for 3 hours at 150 degrees Celsius.
Parboil the potatoes for 6 minutes and drain. Set aside.
For the green sauce; place the chopped herbs with lemon juice, olive oil and garlic in a pestle and mortar and grind it up until combined. Set aside.
After roasting time, remove the lid and leave the pork to crisp up, about 15 minutes – you can set the oven to 180 degrees Celsius for this. Be sure to check it regularly.
Remove the meat form the roasting dish, add the potatoes – to roast in the pork fat – and roast for 20 minutes.
Remove from oven, turn the potatoes over and add the honey – be sure to cover the potatoes.
Roast for another 15 minutes until sweet and sticky.
Serve crispy pork belly ribs with green sauce and potatoes.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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