Ingredients

• West Peak Meats Whole Smoked Pork belly
• Olive oil
• ½ a cup boiled water
• Brown vinegar
• Pink Himalayan salt
• Black pepper
• Ground cumin

Chimichurri Sauce

• ¼ red onions chopped
• 2 garlic cloves
• 1/2 jalapeno
• 80g Fresh oregano
• 80g Fresh Italian parsley
• 3 Tbs fresh lime juice
• 2 Tbsp. Balsamic vinegar
• ¾ cup Olive oil
• Salt and pepper to taste
• ¼ tsp. Chilli flakes

Method

Rinse the pork belly, pad dry, salt and leave it overnight, uncovered in the fridge.

Use a baking dish the size of the pork belly and line it with a bit of olive oil and add the boiled water.

Brush the pork belly with brown vinegar, add pink Himalayan salt, ground black pepper and ground cumin.

Slow-roast the pork belly in the oven at 180 degrees for about 2 hours. Turn the oven to grill and crisp the fat.

Chimmichurri Sauce Method

Finely chop the red onion and finely mince the garlic and jalapeno. Place all in a bowl. Finely chop the oregano and parsley and add it to the bowl. Stir in the lime juice, balsamic vinegar, olive oil, salt and pepper. Sprinkle with chilli flakes.
(We used a food processor to form a pure)

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