Save to your scrapbook
Tommy Banks' Roast pork belly
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
50g golden caster sugar
50g Maldon sea salt, plus extra to season
900g joint pork belly
500ml chicken stock
1. Mix together the sugar and salt then, in a large bowl, thoroughly rub all over the pork. Leave the meat to stand at room temperature to cure for 2 hours.
2. Preheat the oven to 150˚C, gas mark 2. Wash the salt/sugar mixture off the pork and dry the meat with kitchen paper. Score the skin and liberally sprinkle it with salt. Put the pork in a roasting tin and pour in the stock. Roast for 2 hours 30 minutes.
3. Carefully pour the stock and juices from the tin into a saucepan; increase the oven temperature to 220˚C, gas mark 7, then return the pork to the oven for 20 minutes to crisp up the crackling. Transfer the meat to a board and leave to rest, loosely covered, for 20 minutes. Meanwhile, simmer the stock for 5-6 minutes until reduced a little; skim off any excess fat. Season and serve alongside the pork.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
2,549kJ 613kcals |
---|---|
Fat | 43g |
Saturated Fat | 15g |
Carbohydrate | 0.6g |
Sugars | trace |
Protein | 55g |
Salt | 1.8g |
Fibre | 0.6g |
This recipe was first published in February 2019.
Average user rating