Three-hour pork belly

Three-hour pork belly

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs Plus marinating

Skill level

Easy

Servings

Serves 6

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
585
protein
45g
carbs
2g
fat
44g
saturates
16g
fibre
0g
sugar
0g
salt
0.83g

Ingredients

  • 2 tbsp fennel seeds
  • 1 tsp black peppercorns
  • 1 small bunch thyme, leaves only
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
  • 2 lemons

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Method

  1. Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight.
  2. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'Goes well with', right).

Recipe from Good Food magazine, October 2010

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Comments

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heather444's picture
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We have also followed the suggested tip 'braised red cabbage with apple' and absolutely love that too!

heather444's picture
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Cooked this now several times and we all absolutely love it and it's so easy too. Would really recommend it!

laxtitute's picture
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I served this for a dinner party I threw and it went down brilliantly. I marinaded the pork overnight and the flavour was lovely. It was also the most tender and juicy pork ever. This is certainly a favourite recipe now.
Although, my crackling didn't crackle at all, so I cut it off and nuked it while the pork was resting. Any tips as to why it didn't crackle so beautifully with the pork like everyone else's?

dianejaquay's picture

I made this recipe yesterday. It was my first time ever making pork belly. I had searched the internet for recipes, and this one stood out as easy and doable. The results were AMAZING!!! The crackling was fabulous, and the pork itself was juicy and delicious, probably the best pork I've ever tasted. My guests were equally impressed with the results. I also made the red cabbage dish and everyone loved it. I highly recommend this recipe to anyone who's apprehensive because it's "their" first time!

cookie-queen's picture

Really yummy! Definitely going to make this again. Next time I'm going to try it with the red cabbage.

Bigspottedcat's picture

Hooray!
EXCELLENT!
What a crowd pleaser!!!!

viviennemcmanus's picture
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Absolutely delicious. Easy to cook.

samt1985's picture
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This is amazing!
I'm not a big fan of pork but this is so soft and juicy. I've made this twice in 2 weeks, the first time we had it with the suggested red cabbage and Bay potatoes then the second time I shredded it up and he had it with homemade coleslaw in tortilla wraps.
I have to admit that both times I have been guilty of eating the leftovers later in the day. I would really recommend this recipe even for people who are not usually keen on pork.

Oh and the crackling has been perfect both times!

clairemc28's picture
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This recipe makes the most delicious belly pork you will ever taste, absolutely outstanding. I marinated the pork overnight. The meat was so flavoursome and juicy despite having been cooked for three hours and the crackling perfect. I also made the braised red cabbage with apple and served it with leek and potato mash, green beans and gravy. My mouth is watering just thinking about it and I can't wait to cook it again mm mm mm.

parko21's picture
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Amazing!

aggy-pants's picture

I'd never cooked pork belly before and was dubious about cooking it, however, after using this recipe I'm a convert. It was easy to make, totally delicious, moist, crispy mmmmm, I'm making my mouth water just thinking about it. I'll definitely be doing pork belly again using this recipe, gorgeous!

neilcmr's picture
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Made this for Christmas dinner in South Korea. Luckily we have a Costco here where I can get this cut of meat. I couldn't find fresh thyme so I used rosemary and marinaded over night. I saved the second lemon and basted the roast a second time after 2.5 hours. I had a big roast so I cooked it an extra 45 min. Refer to the Jamie Oliver recipe on how to make gravy. This recipe was awesome! So juicy! Everyone was blown away. This is the first time I've ever cooked a roast. Thank you Matt for making me a hero at Christmas!

jonwalsh's picture
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The pork and red cabbage are both simple and delicious. So little effort - such great results.

I bought a piece with ribs attached but wanted to portion the finished pork into long strips so needed to debone. Found a short and excellent instructional video. Search for Pork A: Middle Belly: Spare ribs.

Bonus: now there's a rack of ribs in the freezer.

Li-May's picture

cooked for a party of 4 and everyone really enjoyed the meal. The Braised red cabbage with apple is fantastic and will definitely be making this again.

danirace's picture
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I have done this countless amounts of times.. LOVELY!

claireydryds's picture
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Forgot to rate, def 5 stars!!!!

claireydryds's picture
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I am just starting out cooking and my husband was slightly scared when I told him what I was going to attempt...
This recipe was absoloutely delicious and if you follow exactly as is states, you cant go wrong! The pork inside was lovely and tender and the crackling was so crispy and tasty on the outside!
I made served with
parmesan parsnip fries (another great bbc good food recipe)
and
suggested bay infused milk potatoes which neither myself or my husband were overly impressed with and I think next time would serve with dauphenoise or roast potatoes.
There was so much pork left, the remainder I kept for
pork and cranberry sandwiches
and pork chinese stir fry.

missflops's picture
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FAB U LUSS !!!! Gorgeous flavour, soft tender meat, crispy crackling .... hog heaven!! Served it with sticky spiced red cabbage and mash. Will be cooking this again for sure.

danirace's picture
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This is a fantastic dish! I can't fault anything about it! 10/10

stelaholder's picture
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Fantastic dish. I normally struggle to get nice crackling but this was perfect. Half way through cooking I added potatoes, carrots, garlic cloves and shallots to the pan and they were scrummy (kept it covered with tin foil until last 30 mins).
Can highly recommend it.

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