Slow-roasted pork belly & chicory

Slow-roasted pork belly & chicory

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs, 30 mins Plus resting

Skill level

Moderately easy

Servings

Serves 6

A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy

Nutrition and extra info

Nutrition info

Nutrition

kcalories
751
protein
60g
carbs
10g
fat
52g
saturates
20g
fibre
1g
sugar
7g
salt
0.74g

Ingredients

  • 2kg pork belly piece, skin scored
  • 4 tsp olive oil, plus extra for greasing
  • 6 heads chicory, red or white or both
  • 3 garlic cloves, halved
  • 4 thyme sprigs
  • 300ml cider
  • 1 tbsp Dijon mustard
  • 2 tbsp brown sugar

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Method

  1. Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt.
  2. Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled.
  3. Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more.
  4. Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over.

Recipe from Good Food magazine, February 2010

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Comments

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ivanofkaplinsky's picture
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I think this is a brilliant recipe. Bought a lovely pork belly from my butcher, not really knowing any good ways to cook it, I looked at all the bbc recipes and this one caught my eye. Had no problem getting chicory from Morrisons. Followed the instructions and the result was a wonderful dish that looked just like the photo. The taste of the whole dish was amazing, and there was none left at the end, just some very full tummies. YUM

noggin49's picture
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I had a small piece of meat that I used for a starter for 4 people, I was a little alarmed with the length of time to cook, but heaven on a plate or what? I don't usually eat pork and only served myself a taster, big mistake! So I am cooking it again tomorrow for 4 and I will be making sure I am not stingy with the portions. Also I will be trying with leeks instead of chicory this time round.

mrsjroberts's picture
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This is a beautiful favourite I cook for a dinner party or reduce the quantities and do for just my husband and myself. I too have had problems getting chicory so I use fennel instead (quartered though not halved) which is a fab alternative.
I have also served it with sweet potato wedges which went lovely.
Super yummy & highly reccomended!!

ambertuesday's picture
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loved it, was worried as skin did not seem to be crisping but by the end of the cooking time it was just perfect. I did not cover it while resting as I thought I might loose the crackling, I just left it in the oven after I had turned it off and left the door slightly ajar. I served it with bashed (not mashed) new pots and salad. Looking forward to doing it again

casbags's picture
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Hi

Love this recipe ! Found chicory hard to find so used leeks instead worked just as well

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