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Heston's Slow-cooked pork belly
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''Though this pork belly takes 9 hours to cook, the method couldn’t be simpler. Once the initial chopping is done, you can sit back and wait for the oven to work its magic. Low temperature cooking over a long period of time will ensure that the belly is tender and moist. This recipe is easily doubled to serve 6 people. Just double each ingredient apart from the chicken stock and the sage.'' Heston
Serves: 3
500g pork belly
Salt, for sprinkling
3 carrots, peeled and halved lengthways
1 parsnip, peeled and halved lengthways
1 onion, peeled and halved
½ turnip, peeled
½ garlic bulb
1 litre chicken stock
½ bunch sage
1 tablespoon vegetable oil or rapeseed oil
Curly Kale and apple sauce, for serving
Copyright © Heston Blumenthal 2010
Typical values per serving:
Energy |
2527.136kJ 604.0kcal |
---|---|
Fat | 36.5g |
Saturated Fat | 10.5g |
Sugars | 12.6g |
Salt | 1.3g |
This recipe was first published in October 2010.
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