My Kitchen Rules star Scott Gooding’s paleo roast pork belly

Think clean eating excludes gastronomical delights like pork belly? Think again, says Scott Gooding, Bondi trainer and passionate healthy foodie of My Kitchen Rules fame.

Before you get too excited, we’re not advocating you eat pork belly for dinner every week! However, the fact is that a wholefoods philosophy can include the occasional healthy indulgence. Because, as we know, fat doesn’t make you fat.

This recipe is taken from the Clean Living Cookbook (Hachette; $29.99), which Scott co-wrote with his best mate Luke Hines. It puts a clean, paleo twist on traditional pork belly by cooking it in heart-healthy coconut oil. It’s also served with a palate-cleansing, antioxidant-packed apple and beetroot salad that’s dressed in apple cider vinegar, which is great for digestion. Yum!

Roast pork belly with crunchy raw beetroot and apple salad

Serves 4

Pork Belly

1kg pork belly

1 tablespoon fennel seeds

1 tablespoon coriander seeds

4 garlic cloves, crushed

1 teaspoon sea salt

¼ cup coconut oil, plus extra to grease pan

sea salt and ground black pepper

Crunchy Raw Beetroot and Apple Salad

3 large beetroots, peeled and cut into fine matchsticks

3 green apples, peeled, cored and cut into matchsticks

sea salt and ground black pepper

2 tablespoons toasted pumpkin seeds

I lemon (juice and zest)

1 tablespoon apple cider vinegar

2 tablespoons avocado oil

1. Start by preheating the oven to 220°C.

2. Using a mortar and pestle, crush the fennel and coriander seeds. Add the garlic and sea salt to make a thick paste, then add the coconut oil.

3. Now grab the pork belly and score the skin at 1 cm intervals on the diagonal. To make serving easier, divide the belly into portions by making deeper incisions down through the skin and fat, just into the meat.

4. Rub a little of the fennel mixture into those deeper incisions, and the rest all over the surface of the meat. If you’ve got the time, put the belly in the fridge to marinate for a couple of hours, but if not, it’s good to go straight in the oven.

5. Place the pork in a roasting tin greased with a little coconut oil, season really well with salt and pepper and bake for 10 minutes. Reduce the oven temperature to 160°C and cook for 1½ hours, checking regularly so the skin doesn’t burn. When it is done, remove from the oven and allow to rest for 10 minutes.

6. To make the salad, combine all of the ingredients and then mix really well just before serving, to prevent the beetroot bleeding.

7. To serve the pork belly, cut right through the deep incisions you made previously, so the crackling doesn’t crumble. Then dish it up with the salad on the side.

Visit Scott’s website or connect with him on Instagram @scottyfit