Member recipe
Member recipes are not tested in the GoodFood kitchen.

Slow-roast belly of pork

By dykerdog (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 5
Winter fare. For crisp crackling, you need a thick strip of fat just under the well-scored skin.
Advertisement

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.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content