Slow-cooked belly of pork with caramelised shallots

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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

Latest comments and suggestions

• Thelma

  06 March 2008

  Thelma commented on this recipe

  In view of the problems the British pig farmers are having at present I felt that I would like to buy pork and hope to try this recipe this weekend

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• Steve Stapley

  07 July 2008

  Steve Stapley commented on this recipe

  Fantastic, and so simple. I usually serve with roast vegtables

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• Steve Stapley

  07 July 2008

  Steve Stapley rated this recipe

  

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• CazStanley

  15 September 2008

  CazStanley rated and commented on this recipe

  

  simple, delish.

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• Rog

  21 December 2008

  Rog rated and commented on this recipe

  

  This was really delicious with great crackling. I will certainly do this again although next time I will not cook the shallots for 1 hour - I found that to be far too long.

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• Dennybhoy

  15 January 2009

  Dennybhoy rated and commented on this recipe

  

  shallots were in too long for an hour, have done this twice now second time i rolled the belly was far juicier as all the juices stay in the meat also starting the meet off for about 15 mins at gas mark 7 helps to seal in the flavour and give a less greasy crackling in the end.

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• Romana

  27 February 2009

  Romana rated this recipe

  

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• Fellmeister

  14 October 2009

  Fellmeister commented on this recipe

  I agree with tthe above comments, the shallots don't need an hour. The pork however was sublime!

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• geoffers1

  06 November 2009

  geoffers1 rated and commented on this recipe

  

  Absolutely delish! I think it is essential to use good quality pork from your butcher or farm shop rather than the supermarket (sorry!) as there is usually much less fat in properly reared pork. Don't try & rush it as it is really worth the long slow cooking. I agree with all the comments about the shallots. I used large ones and they were cooked in 25 minutes, very tasty too!

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Ingredients

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

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Serves 4

Preparation and cooking times

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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