Three-hour pork belly

Three-hour pork belly

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(34 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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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.

shannobank9's picture
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Please tell my family they cannot have this every day!!!! Its fab and easy to make with new pots or roast and any veg you like

alecialondon's picture
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Delicious! This is a really easy dish and a real dinner party pleaser. I cooked it last night for friends and they were all asking for the recipe. I added more salt to the skin for extra crispy crackling. Served with greens and the new potatoes cooked in bay infused milk as per the serving suggestion (the consensus around the table was that these weren't amazing and boiled tats would have been just as nice).

heatherkeen's picture
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I love this recipe, the tastyest pork ever! I didn't 't think I'd like the fennel, but glad I went with it and added it, it's delicious!

sarahjbayley's picture
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As many have said, absolutely gorgeous. My husband said its the best pork he has ever had.Halved and made it just for the two of us forgetting to adjust the cooking time and it was still great. Served with the red cabbage, leek gratin and new pots.

parksportslade's picture

Absolutely gorgeous. I used lemon thyme for the marinade and this gave the pork and crackling a really lovely flavour! I cooked this for some friends and will definitely be cooking it again in the near future - YUMMY!!! I served with Italian herb roast potatoes and veg - perfect!

lizziew25's picture
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I have cooked this three times and it is fabulous. Easy to cook and impressive for a dinner party. Yum!

jooooly's picture
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This turned out so gorgeous. Easy and fun to make and the results were well worth the wait. I also made the red cabbage and that went down well too.

pennyclark's picture
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Wow. That was the first time I ever cooked pork belly and it was brilliant. Will make again.

lozacrazycat's picture
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This is the tastiest Pork I have ever eaten! I scored the pork itself as well as the fat so that the garlic mixture could soak right into the meat. I rubbed extra salt on the fat so that I got extra crispy crackling too. We have had this three Sundays in a row as it is so good! Excellent recipe!

taff77's picture

So tasty and soft, with the crispiest crackling. Will definitely make again maybe without the fennel seeds. Well worth the effort.

ZaraD's picture
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Absolutely fantastic. The family want this one as a regular now! I used garlic, rosemary and olive oil to rub into meat instead and was still fantastic!

clairehh's picture
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Absolutely fantastic. Why haven't I discovered belly pork before?

mimiskitchen's picture
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I have cooked this twice now and the flavours are very tasty, my only criticism is that the underside of the pork goes as crispy as the top - so I think next time I make this I will try filling the baking tray with some water, wine or stock to steam the underside and hopefully keep it moist. I serve mine with roasted new potatoes, the red cabbage, cauliflower cheese mash and gravy.

oldnick21's picture
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This was absolutly gorgeous and will definitly be cooked again, made gravy with it as well and the marinade in the gravy was great

drfabio's picture
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We had this as a (very!) belated Christmas meal last week and it was amazing. I don't think I'll ever cook pork another way!

jponter's picture
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Absolutely loved this, perfect crackling and super tasty.

guiness's picture
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Had this for our sunday dinner last night and oh my word was it beautiful. The meat and crackling were amazing and the red cabbage was the best i have ever eaten. I served it with roast potatoes, apple sauce and gravy. Can't wait to cook it again.

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