Slow-roast belly of pork

Slow-roast belly of pork

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs Plus resting

Skill level

Moderately easy

Servings

Serves 6

Season and roast your pork belly to perfection and let the flavours speak for themselves

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
576
protein
48g
carbs
3g
fat
42g
saturates
17g
fibre
0g
sugar
0g
salt
0.65g

Ingredients

  • 1½ kg/3lb 5oz-4lb 8oz pork belly, scored and boned (ask to keep the bones to make stock for the gravy)
  • 25g/ 1oz butter
  • 25g/ 1oz flour
  • 1l/ 1¾ pints chicken stock or 500ml/18 fl oz if you don't have pork bones

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Method

  1. If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.
  2. Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
  3. To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.

Recipe from Good Food magazine, October 2011

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Comments

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tinamarie's picture

Really nice and easy

Ivlia.Vespasia's picture

Length of cooking time depends on individual ovens as well as the time of day you cook. I found it took less time to cook in my bottom oven, and longer in the top oven, the difference seems to be in the positioning of the elements. The side elements in the bottom oven seem to cook quicker. ps the crackling was lovely and crispy.

pieshop's picture

slow roast pork belly is a firm favourite in our house. For perfect crackling, take out fridge an hour or two before cooking. rub salt over scored skin the night before and in the morning of cooking. put pork on wire rack with some water in tray underneath and have tray of water at bottom of oven to avoid pork drying out. just before putting in oven, brush over the skin with milk for perfect crackling! cook on gas mark 7 for first 20 / 25 mins then turn oven down to gas mark 2 for about 2 hours or just over (depending on weight of pork) then 20 mins or so before end of cooking turn back up to finish off crackling. quite often you don't need to turn the oven up as crackling will be perfect. don't baste pork during cooking as you don't want the crackling to be soft and the tray of water at bottom of oven will provide enough moisture so the pork doesn't dry out. yum!

vcraine's picture

I found the cooking times too short and the temperature too high for the first part of the cooking. /The crackling was soft in the middle.

annlin's picture

When roasting belly I always lay on a bed on onions and garlic

bowen192's picture
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I was looking for something simple so this was perfect - I did rub salt and 5-spice into the skin though. Forgot to score the pork as well but didn't seem to affect the flavour. Used pork stock instead and had it with cauliflower cheese and pumpkin mash :-)

lmayne's picture
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Cooked this recently for friends. Very good, but slightly lacking in flavour. I did pour a kettle of boiling water over the pork skin then dry it and rubbed in maldon salt to help it crisp up.

annnaomi's picture

I agree with you. I have not made this recipe but when cooking with pork I often rub "Chinese Five Spice" all over, and serve with home made apple sauce. There is no reason why good old fashioned salt and black pepper should be dismissed, sometimes a recipe can be over complicated because the writer has run out of ideas.
My friend has just come in and says she often rubs brown demerera sugar, course salt and a SMALL amount of powdered ginger into the skin side before popping into a hot oven. Hope you find this useful.

tweetie-pie's picture

This recipe doesnt seem to mention which seasonings to use to bring out the best flavours etc in the pork....in my opinion this isnt really a recipe - just tells you to put them in the oven and that's all!! Be glad of suggestions if anyone's tried it!

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