Three-hour pork belly
- Preparation and cooking time
- Plus marinating
- Serves 6
Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.
- STEP 1
- STEP 2
Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.
- STEP 3
- STEP 4
After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.
- STEP 5
Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.
- STEP 6
Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').