Dukkah rubbed belly pork with bulgar wheat and roasted veggies!

We love belly pork in our house. Its a cheap cut and when roasted in the oven for a couple of hours, tastes like heaven. I don’t even mind when you get the chewy bits, it’s part of it’s charm in my mind. Its my staple choice whenever I see it on the menu in restaurants but when I cook it at home, I fall into the trap of doing the usual – pork, roasties, peas, carrots, gravy etc.. so this weekend I had free time and decided to do push myself and do something a bit different.

By rubbing the pork with Olives Et Al Dukkah spice mix and with some olive oil then serving with roasted veg and bulgar wheat, we ended up with a Moroccan inspired feast and more importantly – a refreshing change! This will definitely be done again in my house!

Ingredients:

  • 1kg pork belly (any weight of belly pork can be used for this recipe but adjust cooking time accordingly)
  • 2 tbsp Dukkah spice rub mixed with olive oil to form a paste.

Method: 

  • Preheat the oven to 220C/425F/Gas Mark 7.
  • Put the pork in a roasting tin and rub the skin dry with kitchen towel before scoring it.
  • Sprinkle salt over the skin and roast for half an hour.
  • Turn oven down 180C/ 250F/ Gas Mark 4 and cook for an 1 hour.
  • Take out and rub the spice mix all over the skin and in the score marks.
  • Cook for a further 30 minutes then remove from the oven and stand for 5 minutes before carving.

I served this with oven roasted veg (red onion, mushrooms, aubergine tossed in olive oil, seasoning and a couple of garlic cloves still in their skins) and bulgar wheat, sprinkled with fresh parsley. A fantastic take on roast belly pork!   

My Sunday night experiment – result 10/10!!

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