Slow-roast belly of pork
- Preparation and cooking time
- Plus resting
- More effort
- Serves 6
Season and roast your pork belly to perfection and let the flavours speak for themselves
- 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.
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.