Slow-roast belly of pork

Slow-roast belly of pork

  • Rating: 5 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • More effort
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal576
fat42g
saturates17g
carbs3g
sugars0g
fibre0g
protein48g
low insalt0.65g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FONDANT POTATOES

Peel 6 potatoes and slice away the two longer sides so the potatoes lie flat on both sides. Melt 85g/3oz butter in a frying pan, then add the potatoes and cook for about 3 mins on each side. Add 3 finely chopped garlic cloves and 300ml/½pt chicken or veg stock to the pan with some seasoning, then bring to the boil. Reduce the heat to very low, cover with damp greaseproof paper and cook for 40-45 mins until stock has been absorbed and the potatoes are tender.

WILTED COS LETTUCE

Heat 1 tbsp rapeseed oil and 25g/1oz butter in a frying pan until the butter turns brown. Tip in 2 shredded cos lettuces and cook for 2-3 mins or until just wilted. Add some seasoning and juice ½ lemon, then serve immediately.

HOT BUTTERED BEETROOT

Cook 3 medium trimmed and unpeeled beetroot in a large pan of boiling salted water for 20-25 mins or until tender. Allow to cool slightly, then pop on a pair of rubber gloves and peel off the skins. Chop the beetroot. melt 25g/1oz butter in a frying pan. Add 1 tbsp chopped thyme leaves and cook for 1 min. Add the beetroot and toss to coat in the thyme butter.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.6 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content