Super Easy Roasted Pork with Mustard and Coriander Seeds Gravy

This was a last minute call. Yesterday we were out of supplies and we defrosted a Pork Belly Cut and made this simple but hiper tasty recipe.

You will love the taste contrast!


  1. Roasted Pork
  2. 4 Pounds Pork Belly with Ribs
  3. To Taste Salt
  4. Mustard and Coriander Seeds Gravy
  5. 3 Tablespoons Garlic Paste
  6. 1 Teaspoon Mustard Seeds
  7. 1 Teaspoon Coriander Seeds
  8. 1 Stem German Long Pepper
  9. 1 Cup Lemongrass Infusion
  10. 1 Teaspoon Dijon Mustard
  11. 1 Teaspoon Basil Paste
  12. To Taste Salt


  1. Wash your Pork Belly Cut with plenty of water and place it on a baking tray. Cover with aluminium foil. Bake for 1 and a half hours at low heat. Then, remove the cover and bake for 2 and a half hours at high heat.

  2. Grind the Seeds.

  3. Mix the grinded Seeds with grated Long Pepper and 1 Tablespoon of Garlic Paste.

  4. Add the Lemongrass Infusion.

  5. Pour the mix over a pan and add the Dijon Mustard and Basil Paste.

  6. After the Pork Cut is baked, cut it in slices.

  7. Take all the remaining juices from the baking tray and mix them with the sauce.

  8. Pour the gravy over the sliced Pork. Serve and enjoy!

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