Slow-cooked belly of pork with caramelised shallots

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• 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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• Sel

  06 March 2010

  Sel rated this recipe

  

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• kelly

  08 August 2010

  kelly rated and commented on this recipe

  

  amazing, we was all gutted when we finished it, we had it with the new potatoes with spring onions and bacon. agree with every one else with the shallots being in for an hour,fay too long but it was still amazing

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• SimonBrown

  29 January 2011

  SimonBrown rated this recipe

  

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• Odelle

  01 February 2011

  Odelle rated and commented on this recipe

  

  Delicious, shallots only require 25-30 mins. cooking, added peeled, cored, sliced Bramley apples, ready to eat apple sauce. Added 2 tablespoons of balsamic vinegar Added 2 tablespoons of cider vinegar together with splash of water, this makes the pork, shallots and pork taste even better. Please support your local butchers, farm shops, to prevent 'loosing them from the High Streets', you'll get better quality, excellent service and far better tasting pork! Try the taste difference for yourself, far superior to 'mass produced, packaged supermarket meat', less waste, packaging and superb.

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• pointermanuk

  11 April 2011

  pointermanuk rated and commented on this recipe

  

  Delicious and very easy to cook. As others have said only cook shallots for 30mins. I used cloudy cider in the roasting tray as an extra. I would recommend this to anybody.

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• Kirconnel

  18 September 2011

  Kirconnel rated and commented on this recipe

  

  A lot of work for a very fattening meal. Would not do this again. And can anybody tell me how to delete this from my list of favourites

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• tracy

  08 April 2012

  tracy rated and commented on this recipe

  

  I cooked this for my hubby and he loved it. I did use local farmed Pork which had a wonderful taste and was metingly tender. I added some cider to the pan to make a tasty gravy. I shall be doing this again.

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Ingredients

• 1½kg 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

• 1½kg 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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