Citrus pork belly with asparagus

This crispy pork belly is a great idea for a unique Christmas dish, deliciously paired with roasted asparagus, onions and garlic. Sprinkle with homemade citrus salt for a delightful tang!
Citrus pork belly with asparagus
2H 15M


Citrus salt


1.The day before, place pork belly, uncovered, on a rack in a roasting tray and refrigerate overnight (this will help the skin dry out for crackling).
2.Preheat oven to 180°C.
3.Using a sharp knife, score pork skin at 1cm intervals. Rub salt into the skin and incisions, then place skin-side down on a rack in an oven tray.
4.Roast for 1 ½ hours, then remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Add onions to baking dish with garlic. Roast for a further 25-30 minutes or until skin is golden and crispy, and the meat is tender.
5.To make the citrus salt, combine all ingredients in a small bowl.
6.Serve pork sliced, sprinkled with citrus salt and accompanied with baked onions, garlic and asparagus.

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