Slow-roast belly of pork
- Preparation and cooking time
- Plus resting
- More effort
- Serves 6
- 1.5kg/3lb 5oz-4lb 8oz pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
- 25g/ 1oz butter
- 25g/ 1oz flour
- 1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones
- 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.