Slow-roast belly of pork

When belly of pork is slowly roasted like this, it produces fantastic, crisp crackling and succulent, tender meat.


½ x 15g pack fresh sage, stalks discarded
½ x 15g pack fresh rosemary, stalks discarded
3 cloves garlic, roughly chopped
Grated zest and juice of 1 unwaxed lemon
500-600g British pork belly joint, from the meat service counter
Salt, for rubbing (optional)


  1. Preheat the oven 220C, gas mark 7. Roughly chop the sage and rosemary then, using a pestle and mortar, grind with the garlic, lemon zest and juice, and seasoning to make a thick paste.
  2. Cut the string off the pork and unroll the meat so that it is flat.
  3. With a sharp knife, make incisions into the flesh before rubbing the paste into the incisions and over the flesh, taking care to avoid the skin. Transfer to a roasting tray and, ideally, sit it on a rack. Using a piece of kitchen paper, thoroughly dry the skin and season with a little salt – this is optional, but helps make crisper crackling.
  4. Roast for 20 minutes then reduce the oven to 170°C, gas mark 3 for a further 2 hours until the pork is thoroughly cooked and the juices run clear. Leave to rest for 5 minutes then cut into chunks, and serve with steamed purple-sprouting broccoli and apple sauce.
Slow-roast belly of pork
  • Preparation time: 5 minutes
  • Cooking time: 135 minutes to 150 minutes
  • Total time: 2 hours 20 minutes to 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,655kj
Fat 48.5g
Saturated Fat 16.8g
Carbohydrate 2.2g
Sugars 0.4g
Protein 48.4g
Salt 0.4g
Fibre 0.2g

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4 stars

Average user rating Based on 143 ratings

This recipe was first published in Thu Jan 01 00:00:00 GMT 2009.