Slow-cooked belly of pork

Slow-cooked belly of pork

By
From
How I cook
Serves
6
Photographer
Jason Lowe

A brittle, salty outer crust hiding layers of sweet, succulent meat beneath – this is the way I like to eat pork belly. Overwhelmingly rich you might think, but small pieces are all that are needed accompanied by a gratin of white beans and gently sautéed sweet, small leeks. If you prefer, serve simply roasted potatoes and a lightly dressed green salad instead of the gratin – the vinegar in the dressing will help to cut the richness of the meat.

Ingredients

Quantity Ingredient
2kg pork belly, with skin and ribs intact
2 tablespoons olive oil
sea salt
freshly ground black pepper
4 carrots, peeled and roughly chopped
2 large red onions, peeled and roughly chopped
6 garlic cloves, skin on, but lightly smashed
5 bay leaves
handful rosemary sprigs, leaves only, roughly chopped
250ml verjus or dry white wine
4 tablespoons red wine vinegar
5 tablespoons water
see method for ingredients, to serve, (optional)
see method for ingredients, to serve, (optional)

Method

  1. Preheat the oven to 200°C. Using a small sharp knife, score the skin of the pork belly at 2cm intervals, making the cuts about 5mm deep. Rub the olive oil and 1 tablespoon of sea salt into the skin.
  2. Place the pork belly, skin side up, in a roasting tray large enough to hold it comfortably. Roast on the middle shelf of the oven for 50 minutes until the skin begins to colour and blister.
  3. Carefully lift out the pork onto a board. Toss the vegetables, garlic and herbs together in a bowl, then scatter over the base of the roasting tray. Pour over the verjus or wine, wine vinegar and water. Lay the pork on top of the vegetables and cover with foil.
  4. Return the roasting tray to the middle shelf of the oven. Immediately turn down the heat to 160°C and cook for a further 2¼ hours, turning the vegetables from time to time.
  5. Finally uncover the pork, turn the oven setting back up to 200°C and cook for a further 15 minutes to brown the meat. Allow to rest in a warm place for 20 minutes, then discard the vegetables and herbs.
  6. Carve the pork into 2–3cm slices, sliding out the bones as you do so. Serve with the accompaniments.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again