Slow-cooked belly of pork with caramelised shallots

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olive magazine

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Recipe by olive magazine

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1. Put the pork skin side up on a rack in a large roasting tray and cook in a cool oven - 150C/fan 130C/gas 2 for about 31/2 hours.
2. Meanwhile, put the shallots (with skin) in a pan, cover with water and bring to a simmer. Cook for 1 hour, then drain and cool.
3. Cut each shallot in half lengthways through the root. Peel off the skin - still leaving the 'half' root in place.
4. Heat a little oil and butter in a large pan and fry the cut side of the shallots until they are nicely browned. Turn and colour the other side. Serve with the pork.

Know-how

When you're buying pork, go for an animal that's been properly reared - I'd recommend Gloucester Old Spot or Middle White for flavour. Make the most of the shallots' sweet, intense flavour by 'caramelising' them.

Per serving

754 kcalories, protein 60.8g, carbohydrate 2.5g, fat 55.8 g, saturated fat 21.4g, fibre 1.9g, salt 0.6 g

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Ingredients

• 1½ kg pork belly with bones, skin scored
• 16 large shallots
• oil
• butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 3 hours 30 mins

Ingredients

• 1½ kg pork belly with bones, skin scored
• 16 large shallots
• oil
• butter

Per serving

754 kcalories, protein 60.8g, carbohydrate 2.5g, fat 55.8 g, saturated fat 21.4g, fibre 1.9g, salt 0.6 g

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