Salt and pepper 5 spice pork rashers with roasted brussel sprouts

 Ingredients

600g pork rashers, these are just a piece of pork belly that has been cut into slices, found at the supermarket

1 tbsp szechwan peppercorns

2 tsp himilayan rock salt

1 tsp chinese 5 spice

5 cloves garlic, crushed

400g brussel sprouts, if small leave whole or big ones cut in half, take outside leaves off if needed and trim the base.

600g of potato, pumpkin or sweet potato or a mix of all 3, peeled and cut into large chunks. The pumpkin needs to be cut bigger than the potatoes as it cook quicker.

Method

Preheat oven to 180C

Cut pork rashers into 3. Grind the salt and pepper until fine then mix through chinese 5 spice and garlic. Toss the spice mix through the pork rashers and add your veges and bake in a roasting dish for 45-60 minutes. After 20 minutes some fat should come out of the pork so you can give everything a good mix and coat everything. Put back in the oven and mix again in another 15 minutes or so. Serve up!