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Slow-roast belly of pork
Serves 5
More effort
Total time:
Winter fare. For crisp crackling, you need a thick strip of fat just under the well-scored skin.
Skip to ingredients
- 1.5k pork belly, well-scored
- 1 tablespoonful olive oil
- 4 onions, peeled and chunked
- 6 carrots, peeled and chunked
- 4 beetroot, peeled and cut into wedges
- 6 potatoes, peeled and cut into wedges
- Sea salt and freshly-ground black pepper
- 6 sage leaves
Method
step 1
Preheat oven to 170C. Dry pork skin with kitchen paper. Brush roasting tin with oil and add vegetables, seasoning and sage. Top with pork belly, skin-side up, and cook for an hour.step 2
Reduce heat to 150C and cook for a further 4.5 hours.step 3
Raise heat to 180C (higher if necessary to crisp the skin) and cook for a further 30 mins.step 4
Remove to carving board, cover with foil and allow to rest for 15-30 mins.step 5
Strain off the fat from the veg, carve the meat and serve with the meat juices and veg.
