This meal is a delicious and nutritious favourite in our home. It can be added in stage four when roasts and grilling is added to the GAPS Introduction Diet. It is very important for a GAPS person to have plenty of natural fats in every meal from meats, butter, ghee, coconut and cold pressed olive […]
Rost Pork Belly
This recipe is appropriate for the GAPS Introduction Diet from stage 4 onward.
Pre heat oven to 180 – 200 degrees Celsius
Place the pork belly in a baking dish with the rind fat (crackle top) side up.
With your hands, rub lard all over the pork. This is where your hands get messy. Shake a generous amount of salt on the top pork rind and continue to rub and massage more lard and salt until the rind is well covered. Lightly give it one more sprinkle of salt on the top. The salt is what allows the rind to crackle.
Place the pork in the oven at 200 degrees Celsius for 30 minutes to allow the rind to crackle and then turn it down to 180 degrees Celsius and cook for 2 - 2 and a half hours pending in size.
Cut the onions in half and roast them with the punpkin along side the pork.
Cook some other seasonal vegetables in some homemade meat stock for approximately 20 minutes before the pork is finished.
Remove the baking tray with the pork and vegetables from the oven and set them aside on paper towel to soak up excess dripping.
Drain any excess dripping from the baking tray into your dripping tray to store for later use in the fridge.
To make a very tasty gravy leave one tablespoon of dripping, one onion half and one to two pieces of pumpkin remaining in the bottom of the pan that the pork was roasting in and mix with the flat of a fork to make a delicious gravy on the stove at a low heat (you can add pepper to taste).
Strain the cooked vegetables and set aside the meat stock to serve as a hot beverage with your meal.
Serve this delicious pork belly with roasted pumpkin and other seasonal vegetables. Stewed apple can also be eaten with this meal.