Three-hour pork belly

Three-hour pork belly

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(46 ratings)

Prep: 10 mins Cook: 3 hrs Plus marinating

Easy

Serves 6
Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted

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
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp black peppercorns
  • 1 small bunch thyme, leaves only

    Thyme

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

  • 3 garlic cloves
  • 3 tbsp olive oil
    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 boneless pork belly, skin scored
  • 2 lemons
    Lemon

    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 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).

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Comments, questions and tips

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debrawillison
21st Jan, 2015
5.05
This was the best tasting pork belly I have cooked. The crackling was perfect.
Mary G
10th Jan, 2015
5.05
What a wonderful recipe. Wowed my guests on New Years Day. Gorgeous succulent meat and to die for crackling. Very forgiving as well as I omitted to ask the butcher to bone it and had to do it myself which meant that I was well below the weight for 6 people. No problem,there was plenty to go round. Definitely will do this again.
Snigs
9th Nov, 2014
3.8
cooked this last night for a dinner party and came out very well. I think broadly its a very good recipe and the marination rub is excellent. The temp times will vary though according to each oven so would recommend people to use common sense. I roasted it at high temp as per recipe for first 30 min, reduced it to 150 for 2 hours after that (I have a fan oven). It looked pretty cooked and roasted already so did not do the 30 min of final blasting, instead finished it off under the grill to get the crispy crackling which I so wanted. Had to watch the grill the whole time with oven door open ofcourse as it burns pretty quickly. The pork came out looking very professional and was incredibly juicy and tender.
heather444
20th Aug, 2014
5.05
We have also followed the suggested tip 'braised red cabbage with apple' and absolutely love that too!
heather444
20th Aug, 2014
5.05
Cooked this now several times and we all absolutely love it and it's so easy too. Would really recommend it!
laxtitute
20th May, 2014
3.8
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
13th Jan, 2014
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
cookie-queen
4th Dec, 2013
Really yummy! Definitely going to make this again. Next time I'm going to try it with the red cabbage.
Bigspottedcat's picture
Bigspottedcat
18th Jul, 2013
Hooray! EXCELLENT! What a crowd pleaser!!!!
viviennemcmanus
5th May, 2013
5.05
Absolutely delicious. Easy to cook.

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