zoom Tommy Banks' Roast pork belly

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    Tommy Banks' Roast pork belly

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    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


    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.

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


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