Slow-Roast Belly of Pork

Belly of pork roasted slowly for tender meat with a crisp, bubbling crackling.

TIME BREAKDOWN
Prep: 15 min
Cook: 3h 20m
Total: 3 hours 35 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.5kg pork belly, skin scored
  • 1 tbsp sea salt flakes
  • 1 tbsp fennel seeds, crushed
  • 2 onions, thickly sliced
  • 4 cloves garlic, bruised
  • 250ml dry cider
  • 200ml chicken stock
  • Black pepper to taste

Method

  1. Pat the pork skin very dry. Rub the salt, fennel seeds and plenty of pepper into the skin and leave uncovered in the fridge for at least 1 hour.

  2. Heat the oven to 230°C (210°C fan)/gas 8. Put the onions and garlic in a roasting tin and sit the pork on top, skin side up. Roast for 30 minutes.

  3. Reduce the oven to 150°C (130°C fan)/gas 2. Pour the cider and stock around the pork, not over the skin, and roast for 2 hours 30 minutes.

  4. If the crackling needs crisping, increase the oven to 230°C (210°C fan)/gas 8 for 10 minutes.

  5. Rest for 15 minutes, then cut into thick slices with a serrated knife. Serve with the juices from the tin.