zoom Tommy Banks' Roast pork belly

    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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tommy Banks' Roast pork belly

    • Preparation time: 10 minutes, plus curing and resting
    • Cooking time: 2 hours 55 minutes
    • Total time: 3 hours 5 minutes, plus curing and resting

    Serves: 4

    Ingredients

    50g golden caster sugar
    50g Maldon sea salt, plus extra to season
    900g joint pork belly
    500ml chicken stock 

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary