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    Slow-Roast Belly of Pork

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    Slow-Roast Belly of Pork

    When belly of pork is slowly roasted like this, it produces fantastic, crisp crackling that just melts in your mouth.

    • 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


    • 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


    1. Preheat the oven 220C, gas mark 7. Roughly chop the sage and rosemary then, using a pestle and mortar, grind with the garlic and lemon juice and zest 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 170C, 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.

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