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1. Take the pork belly out of the fridge an hour before you start cooking. Mix the herbs and garlic with some olive oil and rub over the flesh side. Roll up the pork and secure with butcher's string. Arrange the leeks in a shallow roasting tin. Put the pork on top and rub with salt and pepper. Add the cider and sage.
2. Roast for 20-30 minutes or until the crackling starts to pop, and then turn the oven down to 150C/fan 130C/gas 2 and cook for 2 hours. If the leeks look as though they might be about to burn, add a little water. Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.

Per serving

685 kcalories, protein 49.8g, carbohydrate 5g, fat 51.1 g, saturated fat 19.6g, fibre 2.8g, salt 0.95 g

Latest comments and suggestions

• matata

  31 March 2008

  matata commented on this recipe

  what temperature do you start cooking it at?

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• Sue

  06 April 2008

  Sue commented on this recipe

  Same comment as above. Sure it will be great but!!!!!! Not very helpful for novice cooks. By the way that first post was nearly a week ago - how often do you check this??

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• Clare

  20 April 2008

  Clare commented on this recipe

  Agree with the above comments but i would also like to know how big a piece of belly pork to buy?

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• Tenacityflux

  10 September 2008

  Tenacityflux commented on this recipe

  I would suggest an initial roasting in a hot oven, say 200 degrees, but I haven't tried yet to be sure.

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• susanmcg

  19 October 2008

  susanmcg rated and commented on this recipe

  

  I've used this recipe several times for Sunday dinner. I start cooking with a temp of 250 degrees for 15mins then reduce. I didn't really enjoy it with the leeks so left out. This is so simple to make and my kids love helping to make the herb stuffing. The crushed potatoes make a nice side dish.

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• busybee

  12 November 2008

  busybee commented on this recipe

  Have not tried this recipe yet but would like to. As others have asked, what heat do you start with and as we are teetotal, what suggestions for using instead of the cider? Does the cider help tenderise or is it just for taste? Really fancy having a go at this one.

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Ingredients

• 6 leeks , trimmed
• 1½ kg pork belly
• 2 garlic cloves , crushed
• a handful of sage and parsley soft herbs , roughly chopped
• olive oil
• salt flakes
• 300ml cider
• 4 sage leaves

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 2¾ hours

Ingredients

• 6 leeks , trimmed
• 1½ kg pork belly
• 2 garlic cloves , crushed
• a handful of sage and parsley soft herbs , roughly chopped
• olive oil
• salt flakes
• 300ml cider
• 4 sage leaves

Per serving

685 kcalories, protein 49.8g, carbohydrate 5g, fat 51.1 g, saturated fat 19.6g, fibre 2.8g, salt 0.95 g

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