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Slow Roast Pork by Experimenter

Slow roasted belly of pork produces a succulent tender joint which falls apart when carving.

  • Total time: 4 Hours

Serves: 5

Ingredients

  • Boneless Belly 4-5lbs in weight. Skin well scored.
    1 Pepper Yellow or Red for colour.
    1 Large carrot or 2-3 smaller ones
    1 Red Onion
    6 oz Mushrooms,
    1 Small Leek
    1 Small Apple
    2 sticks of Celery
    2 Garlic cloves.
    3-4 Large Bunches Sage
    Salt & Freshly Ground Black Pepper
    1 ½ Pts Cider

Method

  1. This is a really easy recipe, quick to prepare but patience with the cooking rewards with a really mouth watering and tender meal. The combination of vegetables which flavour the juices can be varied to suit your own taste or to just use up what you have in the fridge! Preparation. Preheat the Oven to 220C Dry the meat well with a paper kitchen towel. Cut one of the cloves of garlic into thin slices and push into the scored rind. Rub olive oil over the rind and season. Pop straight into the hot oven for 30 min. Whilst the meat is in the high temperature oven, chop the vegetables into large pieces and arrange in a loose bottomed flan tin (10" in diameter). Drizzle with a little olive oil and season to taste. Place the bunches of sage on top and sprinkle on the other finely chopped garlic clove.
  2. Cooking After 30 min remove the pork from the high temperature oven and reduce the temperature to 140C. The skin should have started to form crackling. Lift the meat from the pan and place the tin of vegetables in the roasting pan. Place the meat on top to cover the vegetables. Pour the cider over the pork and vegetables and place back in the oven and cook for 3-4 hours basting with the juices every 45 min. Add some water if the liquids reduce too much.
  3. Serving Set the meat aside in a warm place, after removing the crackling. (If the crackling is not quite crisp enough put it on a baking tray and pop back in a hot oven (220C) for 10 min.) Discard the vegetables which have done their job (or if thrift is require, rinse well with boiling water to remove the fat and serve with the dish). Take the scrumptious juices from the meat and separate off the fat. Pour the remaining juices into a pan, add a little sherry, brandy or more cider and boil for 5 min to drive off the alcohol. Add water to make sufficient gravy, and thicken with corn flour. The dish works well served with creamy mashed potatoes, and fresh green beans. For an oriental twist serve with some finely sliced spring onions, cucumber and hoi sin sauce.

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