Slow-roasted pork belly & chicory

Slow-roasted pork belly & chicory

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(6 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins Plus resting

More effort

Serves 6
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy

Nutrition and extra info


  • kcal751
  • fat52g
  • saturates20g
  • carbs10g
  • sugars7g
  • fibre1g
  • protein60g
  • salt0.74g
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  • 2kg pork belly piece, skin scored
  • 4 tsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 heads chicory, red or white or both



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 3 garlic cloves, halved
  • 4 thyme sprigs


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

  • 300ml cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1 tbsp Dijon mustard
  • 2 tbsp brown sugar


  1. Heat oven to its highest temperature. Lay the pork on a board, skin-side up. Rub the skin with a little oil, then season with crushed pepper and a sprinkling of coarse sea salt.

  2. Lay the pork in shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin). Place the pork in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan/ gas 4 and roast for 1 hr more until the skin has crackled.

  3. Meanwhile, halve the chicory lengthways. When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board. Pour off excess fat. Lay the chicory in the tray, cut-side up. Scatter over the garlic, tuck the thyme around the chicory and pour over the cider. Drizzle with olive oil, blob on the mustard and sprinkle with sugar. Lay the pork on top and return to the oven for 2 hrs more.

  4. Lift the pork off the chicory and transfer it to a board. Cover and rest for 20 mins. Carve into thick slices and serve with the chicory and the delicious juices spooned over.

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Comments, questions and tips

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16th Jan, 2017
Excellent recipe! added thick cut rounds of onions to the base as well. Thank you
8th Jun, 2013
I think this is a brilliant recipe. Bought a lovely pork belly from my butcher, not really knowing any good ways to cook it, I looked at all the bbc recipes and this one caught my eye. Had no problem getting chicory from Morrisons. Followed the instructions and the result was a wonderful dish that looked just like the photo. The taste of the whole dish was amazing, and there was none left at the end, just some very full tummies. YUM
5th Apr, 2012
I had a small piece of meat that I used for a starter for 4 people, I was a little alarmed with the length of time to cook, but heaven on a plate or what? I don't usually eat pork and only served myself a taster, big mistake! So I am cooking it again tomorrow for 4 and I will be making sure I am not stingy with the portions. Also I will be trying with leeks instead of chicory this time round.
mrsjroberts's picture
2nd Sep, 2011
This is a beautiful favourite I cook for a dinner party or reduce the quantities and do for just my husband and myself. I too have had problems getting chicory so I use fennel instead (quartered though not halved) which is a fab alternative. I have also served it with sweet potato wedges which went lovely. Super yummy & highly reccomended!!
6th Mar, 2011
loved it, was worried as skin did not seem to be crisping but by the end of the cooking time it was just perfect. I did not cover it while resting as I thought I might loose the crackling, I just left it in the oven after I had turned it off and left the door slightly ajar. I served it with bashed (not mashed) new pots and salad. Looking forward to doing it again
15th Sep, 2010
Hi Love this recipe ! Found chicory hard to find so used leeks instead worked just as well
29th Dec, 2013
Does anyone have a wine reccomendation for this? I can't remember what I served with it last time, but trying to find something to balance against the chicory, cider and mustard? Thanks!
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