Masala Roasted Pork Belly with Chimichurri Sauce

Masala Roasted Pork Belly with Chimichurri Sauce

Pork Belly– these two words are enough to bring a smile on my face when life is being a bitch. Sometimes I wonder what was the first man who roasted a pork belly thinking when he got the idea. Anyways, this dish is like a blend of India and Argentina in your plate. The spices give a robust flavor to the pork belly and the tangy chimichurri sauce cuts through the spice and balances the flavors. So let’s get started!


Pork Belly:

4oo gm pork belly

1 tbsp. of Kashmiri red chili powder

1tsp. of chili powder

1 tsp of fennel powder

1 tsp. of garam masala power

Salt and pepper

Chimichurri Sauce:

A bunch of parsley

2 tsp. of dried oregano

2 tbsp. of chopped coriander leaves with stem

4 cloves of garlic

Juice of 1 lime

2 tbsp. of olive oil

Salt and pepper


Score the skin of the pork belly and rub salt and pepper thoroughly deep inside the incisions.

Rub all the dry spices all over the belly.

Put the pork in a roasting tray, cover with aluminum foil and put it in a preheated oven at 200 degrees for 1.5 to 2 hours depending on your oven.

Once the pork is done, remove the foil and let it rest for 10 minutes before slicing.

For the chimichurri, in a mortar and pestle, pound the garlic cloves with half a teaspoon of salt.

Add the parsley, oregano, coriander, lime juice and olive oil and pound into a coarse mixture.

Serve the sliced pork belly with a good amount of the chimichurri drizzled on top.

Leave a Reply

Your email address will not be published. Required fields are marked *