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Tommy Banks' Roast pork belly

Tommy Banks' Roast pork belly

The ultimate combination of crispy skin and juicy rich meat puts this cut at the top of the roasting tree for many.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook2 hrs 55 mins
  • Total time3 hrs 5 mins
  • Pluscuring + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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.


Typical values per serving when made using specific products in recipe


2,549kJ/ 613kcals



Saturated Fat








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3 out of 5 stars1 rating