Tommy Banks' Roast pork belly

Name: Tommy Banks' Roast pork belly
Prep time: 10 min
Cook time: 2 h 55 min
Total time: 3 h 5 min
Yield: 4
Ingredients: 50 g golden caster sugar; 50 g Maldon sea salt, plus extra to season; 900 g joint pork belly; 500 ml chicken stock

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(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook2 hrs 55 mins
Total time3 hrs 5 mins
Pluscuring + resting

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

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.
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.
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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