LOSE IT The Low Carb & Paleo Way

ROASTED!

ON TRACK

per serving

fat 138g

carbs 5g

protein 25g

CRISPY PORK BELLY ROAST

SERVES 6

1 x 1.5kg pork belly, deboned and scored
2 tbsp coarse salt
2 tbsp coconut oil
4 long red ‘pimento’ peppers
fresh sage, to garnish

FOR THE RUB

2 tbsp coriander seeds
2 tbsp aniseed
2 tbsp cumin seeds

1. Place the pork on a surface and sprinkle the coarse salt on it. Refrigerate the pork uncovered for at least 2–3 hours, although overnight is best.

Preheat the oven to 190°C. Remove the pork from the fridge, wipe off all the salt

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