Kashmiri Rub is one of my favourites and provides so much flavour to so many dishes.
Pork Belly and Kashmiri Rub, in particular, are a match made in heaven.
600g piece pork belly
1 tbsp sea salt
1-2 tbsp Spice Fusion Kashmiri Rub
Extra Virgin Olive Oil
Preheat the oven to 220°C.
Score the skin of the pork belly in a criss-cross pattern with a sharp knife.
Rub sea salt into the pork skin and set aside for 30 minutes.
Wipe most of the salt off the pork skin with paper towel and dry well, before
rubbing the Kashmiri Rub all over the pork.
Drizzle roasting tin with a little olive oil, then place the pork belly in the tin skin side down,
and drizzle with a little more oil over the top of the meat.
Roast the pork for 15 minutes.
Reduce the oven temperature to 190°C and roast for another 30 minutes.
Carefully turn the pork over and roast for another 15 minutes, or until the skin is crisp and the pork
cooked through. Remove the pork from the oven, cover loosely with foil and
set aside to rest for at least 15 minutes, then carve into thick slices.
