Slow-roast rolled pork belly

Slow-roast rolled pork belly

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(9 ratings)

Prep: 10 mins Cook: 3 hrs Plus marinating

More effort

Serves 6
Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory

Nutrition and extra info

Nutrition: per serving

  • kcal585
  • fat44g
  • saturates16g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein45g
  • salt0.83g
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Ingredients

  • 2 tbsp fennel seeds
  • 1 tsp black peppercorns
  • 3 garlic cloves, finely chopped
  • 1 large bunch of fresh thyme, leaves only

    Thyme

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

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

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

  • 1½ - 2kg 3lb 5oz - 4lb 8oz piece pork belly (skin on) cut from the slimmer half, skin scored
  • 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.

  2. Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.

  3. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack 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 crisping of the skin. Allow to rest somewhere warm for 20 mins. Carve up into thick slices and serve with your favourite roast dinner accompaniments.

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Comments (15)

kayley247's picture
3.75

Love this recipe, except the timings. I had my pork done in 2 hours. The flavours were great, I especially like the lemon on the crackling. Turned out perfect.

PEngland's picture

I tried it today and, for once got the crackling perfect (no soft spots at all). Each to their own of course, but speaking personally, I found the quantity of fennel and thyme rather overpowered the pork. Might be just me. the family were 'tactful' when I asked them what they thought.

gus's picture
5

first recipe Ive tried where they nailed the crackling......and so simple too

computer4's picture

Really excellent recipe - very tasty and terrific crackling.

computer4's picture

This was really good! Very easy to follow and the crackling was excellent. Highly recommended! The meat was melt in the mouth. 5 *****

jillprince's picture
5

Wonderful ..... 5 star Pork

musling's picture
5

Really lovely - with perfekt crackling... Didn't roll it - is easier to handle

terrestrial_babe's picture
5

Perfect crackling, ive tried so many methods to get crackling right and this was totally superb! The pork was soft and melted in the mouth. I would be making this again and again and AGAIN! Was also wonderful with the apple and chilli chutney from another pork recipe on here :)

richardpalmer's picture

If I use a piece of belly pork with no skin will this work?

carolinebxls's picture

This recipe is wonderful. Tasty and simple. I cooked enough for three people for only two of us, but we ate all of it.

I cooked this with mashed potatoes and brussels sprouts and carrots, together with the recommended apple sauce. I'm making it for the in-laws tonight and expect it to go down well too.

provene's picture
3

Why can I never get my pork to crackle? The meat was very moist, but I thought it was a little lacking in flavour, and I used the fennel seeds. Might try it again with the chicken livers as a stuffing.

emmawilki's picture
5

not so keen on fennel seeds, so left them out and turned the rest into proper stuffing with some breadcrumbs and an egg to bind it. It was absolutely gorgeous. Will definitely make this again.

efuahoshiko's picture
5

The crackling was crispy and the meat melted in the mouth. It was delicious. Also served it with braised red cabbage and apple and it went down a treat.

teresabirch's picture

Fantastic, easy recipe to follow everyone was impressed, definatly do this again, I served it with the red cabbage and apple recipe from the Good Food magazine!!!!

jdaw123's picture
4

great recipe, also good with toasted chicken livers as a stuffing

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