I’ve been sharing roast pork belly marinate and rub lately. It’s one of the most requested dishes now after my lasagna. This time I did a little twist; the belly has been cooked to tender before I roasted it.
- All spice, Oregano
- Fresh Rosemary
- Salt and Pepper
- One Garlic
- Olive Oil
Since the meat was already cooked I did brush a sauce made of the following:
- Tomato Sauce
- Brown Sugar
- worcestershire sauce
I lined a cookie tray with parchment, preheat the oven to 260C and then lowered down to 180C and slowly roast the belly for an hour.
Using the remaining sauce I added water and boiled it until it thickens. I poured it over the sliced belly afterwards.
This was served as lunch last Sunday.
Disclaimer. I am not a professional chef. I learned to cook since I was 10.