Menu
Slow-roasted pork belly & chicory

Slow-roasted pork belly & chicory

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins Plus resting

More effort

Serves 6
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy

Nutrition and extra info

Nutrition:

  • kcal751
  • fat52g
  • saturates20g
  • carbs10g
  • sugars7g
  • fibre1g
  • protein60g
  • salt0.74g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2kg pork belly piece, skin scored
  • 4 tsp olive oil, plus extra for greasing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 heads chicory, red or white or both

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 3 garlic cloves, halved
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1 tbsp Dijon mustard
  • 2 tbsp brown sugar

Method

  1. Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt.

  2. Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled.

  3. Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more.

  4. Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

ivanofkaplinsky's picture
5

I think this is a brilliant recipe. Bought a lovely pork belly from my butcher, not really knowing any good ways to cook it, I looked at all the bbc recipes and this one caught my eye. Had no problem getting chicory from Morrisons. Followed the instructions and the result was a wonderful dish that looked just like the photo. The taste of the whole dish was amazing, and there was none left at the end, just some very full tummies. YUM

noggin49's picture
5

I had a small piece of meat that I used for a starter for 4 people, I was a little alarmed with the length of time to cook, but heaven on a plate or what? I don't usually eat pork and only served myself a taster, big mistake! So I am cooking it again tomorrow for 4 and I will be making sure I am not stingy with the portions. Also I will be trying with leeks instead of chicory this time round.

mrsjroberts's picture
5

This is a beautiful favourite I cook for a dinner party or reduce the quantities and do for just my husband and myself. I too have had problems getting chicory so I use fennel instead (quartered though not halved) which is a fab alternative.
I have also served it with sweet potato wedges which went lovely.
Super yummy & highly reccomended!!

ambertuesday's picture
5

loved it, was worried as skin did not seem to be crisping but by the end of the cooking time it was just perfect. I did not cover it while resting as I thought I might loose the crackling, I just left it in the oven after I had turned it off and left the door slightly ajar. I served it with bashed (not mashed) new pots and salad. Looking forward to doing it again

casbags's picture
5

Hi

Love this recipe ! Found chicory hard to find so used leeks instead worked just as well

Questions (1)

mandymcc's picture

Does anyone have a wine reccomendation for this? I can't remember what I served with it last time, but trying to find something to balance against the chicory, cider and mustard? Thanks!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.