Classic Pork Roast
A classic Australian pork belly roast with beetroot, silverbeet and sweet potato, finished with vegemite glaze, tomato relish and golden syrup, served over couscous.
Ingredients
Instructions
Score the skin of the pork belly and season it heavily with salt for a crisp crackling.
Sear the pork over medium-high heat until well browned all over, about 10 minutes.
Add the beetroot, silverbeet and sweet potato around the pork and cook until softened, about 6 minutes.
Brush the pork with vegemite glaze, tomato relish and golden syrup, letting it caramelize for 2 minutes.
Cover and braise gently for about 11 minutes until the pork is tender and the glaze is sticky.
Meanwhile, cook the couscous and fluff with a fork.
Rest the pork briefly before slicing, then serve over the couscous with the vegetables and pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.