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Nutrition: per serving

  • kcal751
  • fat52g
  • saturates20g
  • carbs10g
  • sugars7g
  • fibre1g
  • protein60g
  • salt0.74g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, February 2010

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.8 ratings

hannah.j.pike67312

question

Can I ask what cider people used in this recipe please

debs958QQLgCH3w

question

Is this recipe using boneless pork belly?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We used boneless pork belly. We hope this helps. Best wishes, BBC Good Food Team.

Li-May

A star rating of 5 out of 5.

Excellent recipe! added thick cut rounds of onions to the base as well. Thank you

mandymcc

question

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!

ivanofkaplinsky

A star rating of 5 out of 5.

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…

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