There's no lazy weekend meal quite like roast pork belly. Rich, nourishing, and immense in flavour, there's a reason this has become a classic on roast dinner menus everywhere! Pork is a meat that actually benefits from slow cooking, so prepare to dedicate a whole morning or afternoon to cooking this wonderful cut of meat. It's going to be worth it!
Quality really matters with pork belly, so we do recommend getting free range and/or organic pork for this recipe.
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Pork belly recipe
For this delectable roast that serves four people, you'll need:
- Pork belly cut, 1 kg
- 1 brown onion, roughly chopped
- 1 fennel bulb, trimmed and chopped
- 1 large celery stick, chopped
- 2 large carrots, chopped
- Pork seasoning of your choice
- Salt, to taste
- Olive oil, around four tablespoons
- White wine, half a bottle
1. Line the bottom of a non-stick, deep oven dish with the vegetables, drizzle with a bit of oil, sprinkle with salt. Preheat the oven to 220°C/gas mark 6.
2. Score the pork belly skin with a kitchen knife, making several small, shallow incisions.
3. Rub the pork with the seasoning, salt and oil, making sure it's all evenly covered.
4. Place the pork on top of the vegetables. Put on the middle oven shelf for about 15 minutes – you should see the skin start to go golden and crisp.
6. Reduce the temperature to 170°C/gas mark 3. Cook for 1 to 1 1/2 hours (depending on the weight – check the label).
7. Pour in the wine and cook for about another hour, depending on your oven. The wine should reduce, and the pork should fall apart easily when prodded with a fork.
Serve with the roast vegetables, salad, and apple sauce/gravy. Enjoy.