Slow Roasted Pork Belly


Date:22 Jul, 2015


Slow Roasted Pork Belly

Slow Roasted Pork Belly

Step 1:

Preheat your oven to 220°C/425°F/gas mark 7MENU3


Step 2:

Place your pork on a chopping board for raw meat, skin-side upwards.with a small, sharp knife make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat


Step 3:

Rub salt into all the scores you’ve just made. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven


Step 4:

Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the oven down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray


Step 5:

Lift the pork up and transfer to a chopping board. Add all the veg, garlic, rosemary and thyme to the tray and stir them into the fat. Place the pork on top and put the tray back in the oven. Roast for another hour. By this time the meat should be soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy


Step 6:

Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all the sticky tasty bits on the bottom of the tray.Thicken with a little cornlour and water mixed togehter, if required. When you’ve got a rich, dark gravy, pour it through a sieve into a bowl or gravy boat


Step 7:

Serve the pork with the crackling, gravy, some creamy mashed potato and fresh green vegetables


(If you want to do an Asian style Pork belly you can replace herbs for Chinese 5 spice and salt for Dark soy and a touch of diced red chilli. Then once cooked serve with sticky rice and wilted Pak choi)