Balinese Style Roast Pork

Prep time: 20-30 min Cook time: 1.5 hours Serves: 8-10

For a unique take on your regular roast, try this Balinese style roast pork recipe developed by Pete Evans for Borrowdale Free Range Pork.

  • 1 Borrowdale pork belly

  • 1 tbsp sea salt

  • 4 kaffir lime leaves

  • 4 curry leaves

  • 1 tsp sea salt for the spice paste stuffing

  • 4 garlic cloves for the spice paste stuffing

  • 2cm piece of ginger for the spice paste stuffing

  • 100g fresh turmerich for the spice paste stuffing

  • 8 birds eye chillies for the spice paste stuffing

  • 6 golden shallots for the spice paste stuffing

  • 4 kaffir lime leaves for the spice paste stuffing

  • 4 cury leaves for the spice paste stuffing

  • 2 lemongrass stalks for the spice paste stuffing

  • 1 1/2 tbsp coriander seeds for the spice paste stuffing

  • 3 tbsp duck fat, lard or other good quality fat, melted for the spice paste stuffing

  • 1 1/2 tsp black peppercorns for the spice paste stuffing

  • 2 cm piece galangal for the spice paste stuffing

  • Step 1.

    Preheat the oven to 200C.

  • Step 2.

    Make spice paste by blending ingredients in food processor.

  • Step 3.

    Place pork skin down and layer paste over meat. Layer lime and curry leaves length wise. Roll the belly and tie at 5 cm intervals with twine. Rub the outside with salt.

  • Step 4.

    Roast at 200C for 30 minutes and then reduce to 180C for 1 hour.