Add a twist to your signature Easter Sunday roast with this innovative recipe for Pork Belly Roast by Executive Chef George Foley from Tabú Restaurant at the Radisson Blu Port Elizabeth. ‘Subtle, earthy flavours enhance this pork loin, while maintaining the integrity of the meat without overpowering it,’ says Foley.
Easter Pork Belly Roast by Executive Chef George Foley
1 (3-4 pound) boneless centre-cut loin
4-5 garlic cloves (minced)
1 tbsp. Kosher salt
1 tbsp. fresh sage (minced)
1 tbsp. fresh rosemary leaves (chopped)
1 tbsp. fresh thyme leaves (chopped)
1 tbsp. freshly ground black pepper
2 tbsp. olive oil
About 30 minutes before you plan to start roasting, take the pork loin out of the refrigerator and let it settle to room temperature.
Preheat oven to 180˚C.
In a small bowl, combine the oil, garlic, salt, pepper and herbs, and mix until a paste forms.
Dry the pork loin with paper towels and rub it with the seasoning paste. Then set it on a rack in a shallow roasting pan.
Insert a meat thermometer at a slight angle into the very centre of the roast. If you are using a digital thermometer with temperature alert function, set it to 80˚C and place it in the oven.
Roast for 15 minutes, then lower the oven temperature to 160˚C.
Let the loin continue roasting for 30 to 40 minutes or until the internal temperature reaches 80˚C.
Take the roast out of the oven and cover it with foil. Allow it to rest like this for 10 to 15 minutes after which it will be ready to serve.
Bookings at Radisson Blu Port Elizabeth’s Tabú restaurant can be made on their website or by calling:
041 509 5000