Slow-roast belly of pork

Slow-roast belly of pork

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(5 ratings)

Prep: 10 mins Cook: 2 hrs Plus resting

More effort

Serves 6

Season and roast your pork belly to perfection and let the flavours speak for themselves

Nutrition and extra info

Nutrition: per serving

  • kcal576
  • fat42g
  • saturates17g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein48g
  • salt0.65g
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  • 1½ kg/3lb 5oz-4lb 8oz pork belly, scored and boned (ask to keep the bones to make stock for the gravy)
  • 25g/ 1oz butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g/ 1oz flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1l/ 1¾ pints chicken stock or 500ml/18 fl oz if you don't have pork bones


  1. If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.

  2. Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.

  3. To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.

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Comments, questions and tips

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13th Jan, 2019
First time with this recipe and the results were wonderful. Here in France a V Large pork belly was 9 Euros it will do loads of servings It was easy to implement. Loved it and will do it again.
Mark Regan's picture
Mark Regan
25th Mar, 2018
Just used these guidelines to cook belly pork, accompanied by Pork loin and Hassleback potatoes, the cooking was spot on, crispy crackling and lovely soft tasty pork. I have seriously overeaten now but had to post as the pork was delicious and didn't need anything but a little salt and pepper to bring out the flavour.
12th Apr, 2014
Really nice and easy
22nd Nov, 2013
Length of cooking time depends on individual ovens as well as the time of day you cook. I found it took less time to cook in my bottom oven, and longer in the top oven, the difference seems to be in the positioning of the elements. The side elements in the bottom oven seem to cook quicker. ps the crackling was lovely and crispy.
10th Nov, 2013
slow roast pork belly is a firm favourite in our house. For perfect crackling, take out fridge an hour or two before cooking. rub salt over scored skin the night before and in the morning of cooking. put pork on wire rack with some water in tray underneath and have tray of water at bottom of oven to avoid pork drying out. just before putting in oven, brush over the skin with milk for perfect crackling! cook on gas mark 7 for first 20 / 25 mins then turn oven down to gas mark 2 for about 2 hours or just over (depending on weight of pork) then 20 mins or so before end of cooking turn back up to finish off crackling. quite often you don't need to turn the oven up as crackling will be perfect. don't baste pork during cooking as you don't want the crackling to be soft and the tray of water at bottom of oven will provide enough moisture so the pork doesn't dry out. yum!
16th May, 2013
I found the cooking times too short and the temperature too high for the first part of the cooking. /The crackling was soft in the middle.
11th Nov, 2012
When roasting belly I always lay on a bed on onions and garlic
28th Sep, 2012
I was looking for something simple so this was perfect - I did rub salt and 5-spice into the skin though. Forgot to score the pork as well but didn't seem to affect the flavour. Used pork stock instead and had it with cauliflower cheese and pumpkin mash :-)
1st Nov, 2011
Cooked this recently for friends. Very good, but slightly lacking in flavour. I did pour a kettle of boiling water over the pork skin then dry it and rubbed in maldon salt to help it crisp up.
9th Oct, 2011
I agree with you. I have not made this recipe but when cooking with pork I often rub "Chinese Five Spice" all over, and serve with home made apple sauce. There is no reason why good old fashioned salt and black pepper should be dismissed, sometimes a recipe can be over complicated because the writer has run out of ideas. My friend has just come in and says she often rubs brown demerera sugar, course salt and a SMALL amount of powdered ginger into the skin side before popping into a hot oven. Hope you find this useful.


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