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Roasted Pork Belly with Carmelized Vegetables
Roasted Pork Belly with Carmelized Vegetables

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You have to remember your parents telling you to actually eat your vegetables, that is simply because this is extremely important for a healthy and balanced body. You may already realize that most of the vitamins you need on a daily basis can be found in various vegetables, but you will also be able to find required potassium in vegetables as well. You will recognize that one of the veggies we are discussing is broccoli, which is loaded with potassium. Spinach is additionally something that you may wish to start consuming more of as it includes a lot more vitamins and minerals than other vegetables.

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We hope you got benefit from reading it, now let’s go back to roasted pork belly with carmelized vegetables recipe. You can have roasted pork belly with carmelized vegetables using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Roasted Pork Belly with Carmelized Vegetables:
  1. Get 1 1/2 lb Pork Belly (skin on)
  2. Get 1 tbsp Salt
  3. Get 1 tbsp Brown sugar
  4. You need 2 tsp Whole Black peppercorns
  5. Get 1/2 tsp Ground cinnamon
  6. Take 1/2 tsp Ground coriander
  7. Get 4 tsp Whole cloves
  8. Take 2 Star anise
  9. You need 1 medium Onion (wedges)
  10. Use 2 Sweet potatoes (chunks)
  11. You need 5 tbsp Olive oil
  12. Provide 3 tsp Honey
Instructions to make Roasted Pork Belly with Carmelized Vegetables:
  1. Preheat oven to 400°F
  2. Score the skin of the pork
  3. Spice Rub: Combine salt, peppercorn, brown sugar, coriander, cinnamon, cloves, and star anise into a mortar and pound with the pestle into a nice powder.
  4. Save 1 teaspoon of the rub to mix with the vegetables. Use the rest of the spice rub to massage into the pork, especially the scored lines.
  5. Place pork in a roasting pan and scatter vegetables around the pork. Drizzle the vegetables with olive oil and honey, sprinkle the reserved spice rub on the veggies.
  6. Bake for about 35 minutes or until cooked. Check with a meat thermometer, the thickest part of the meat should reach 165°F. Remove from oven and rest for 15 minutes before slicing.

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