Roasted cajun pork belly

This week in Qurator's Hive Top chef competition Pork belly is key ingredient.

For me this is one of the best cuts of pork, and I am using it quite often in my cooking (probably too often 😋).
I am using pork belly as base in cucumber soup, cabbage soup and pea soup ( photo below)

I like it fried with onions or coated in breadcrumbs and fried same way as schnitzel.( photo below)

Or simply with scrambled eggs ( photo below)

But today I would like to share with you recepy for roasted cajun pork belly on vegetables 😋.

Cajun seasoning came to us from Louisana, were was originated with Acadian immigrants, forcibly removed from Canada to USA by the British in 18th century.

It's a mixture of spices including chilli powder, allspice, thyme, cumin, oregano, garlic and three types of pepper: black pepper, white pepper and cayenne pepper.

                                       Ingredients: 

• 500g of Pork belly
• 2 brown onions
• 1/2 red onion
• 1/2 courgette
• 1/2 yellow pepper
• 1/2 red pepper
• 6-8 cocktail tomatoes
• salt
• cajun seasoning

                                       Preparation: 

1. Slice all vegetables and put in the small baking tray
2. Season vegetables with salt and cajun

1. Season pork belly with cajun and salt and place it on the vegetables.

1. Preheat oven to 180°C and place your pork belly in the middle of the oven. Cook for 2 hours

I like to have my cajun pork belly with mashed potatoes, but you can have it with rolls or bread.

Enjoy 😉!!!

I hope that you like my recipe roasted cajun pork belly wit veg.