Slow roast belly of pork

Silvana Franco's recipe will give you tender meat and crisp crackling every time.

DURATION 0:02:40

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Recipe - Serves: 2

Ingredients

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)

Method

  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.

Nutritional Info

Typical values per serving:

Energy 2,655kj
639kcals
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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