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Member recipe

Slow-roast belly of pork

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Serves 5

Winter fare. For crisp crackling, you need a thick strip of fat just under the well-scored skin.

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  • 1.5k pork belly, well-scored
  • 1 tablespoonful olive oil
  • 4 onions, peeled and chunked
  • 6 carrots, peeled and chunked
  • 4 beetroot, peeled and cut into wedges
  • 6 potatoes, peeled and cut into wedges
  • Sea salt and freshly-ground black pepper
  • 6 sage leaves


    1. Preheat oven to 170C. Dry pork skin with kitchen paper. Brush roasting tin with oil and add vegetables, seasoning and sage. Top with pork belly, skin-side up, and cook for an hour.
    2. Reduce heat to 150C and cook for a further 4.5 hours.
    3. Raise heat to 180C (higher if necessary to crisp the skin) and cook for a further 30 mins.
    4. Remove to carving board, cover with foil and allow to rest for 15-30 mins.
    5. Strain off the fat from the veg, carve the meat and serve with the meat juices and veg.

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