zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Belly Pork with Juniper, Herbs and Wine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      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
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Belly Pork with Juniper, Herbs and Wine

    A really tasty cut of pork, which when roasted gently for a long time produces moist, succulent meat that will melt in the mouth.

    • Preparation time: 20 minutes
    • Cooking time: 3-31/2 hours, plus 10-15 minutes resting
    • Total time: 3 hours 20 minutes to 3 hours 50 minutes, plus 10-15 minutes resting 60 minutes 60 minutes 60 minutes 50 minutes

    Ingredients

    • 3 tbsp fennel seeds, crushed
    • 6 juniper berries, crushed
    • 15g pack rosemary, chopped
    • Juice and zest of 2 lemons
    • 4 cloves garlic, finely chopped
    • 2-3 tbsp olive oil
    • 1.8kg Waitrose Hampshire Breed Pork Belly Roast
    • 1 tbsp vegetable oil
    • 1 tsp sea salt
    • 175ml dry white wine

    Method

    1. Preheat the oven to 150°C, gas mark 2. In a large bowl, mix together the fennel seeds, juniper berries, rosemary, lemon zest and garlic until combined. Stir in the olive oil and lemon juice to form a paste.
    2. Untie the pork and roll it out with the skin side uppermost (the skin is already scored). Using a really sharp knife, carefully slice under the skin, leaving one end still attached to form a flap; this gives you an extra layer for the herbs.
    3. Season the meat with freshly ground black pepper, then spread the herb mixture under the flap, into the meat and onto the sides. Pat the skin back down, then place the pork skin-side up in a shallow roasting tin. Rub the rind with the vegetable oil and sprinkle with sea salt.
    4. Roast for 1 hour, then pour in the wine, and continue to cook for a further 2-21/2 hours, until the pork is thoroughly cooked, there is no pink meat and the juices run clear. If the skin isn't at crackling point, cut it off and place it under a hot grill for a few minutes before serving. Cover the meat with foil and allow the pork to rest in a warm place for 10-15 minutes. Serve with roast potatoes and some lightly cooked savoy cabbage, accompanied with Waitrose Bramley Apple Sauce.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary