Perfect Roast Pork Belly Recipe

INGREDIENTS

2-3kg PORK BELLY
1½ tbsp sea salt flakes
10 sprigs thyme, leaves picked
black peppercorns crushed to make ¼ tsp
a drizzle vegetable oil
2 onions, thickly sliced
2 sticks celery, halved horizontally
300ml CHICKEN STOCK
330ml bottle dry cider
1 tbsp WHOLEGRAIN MUSTARD

 

METHOD

Put the pork belly in the fridge overnight, leaving the skin exposed to dry. The next day, use a sharp knife to score the skin in 1cm intervals, being careful not to go through to the meat. Mix together 1 tbsp of the sea salt, the thyme leaves and black pepper, and rub thoroughly onto the meat but not the skin. Chill, uncovered, for 1 hour, then remove from the fridge for another hour to come back to room temperature.

Heat the oven to 230C/fan 210C/gas 8. Rub a drizzle of oil over the skin and season with the remaining sea salt, making sure to get it between the scored cuts.

Put the onions and celery sticks into a large, deep baking tray, then sit the pork on top, skin-side up, and roast for 45 minutes, until starting to crisp.

Turn down the heat to 160C/fan 140C/gas 3, pour the chicken stock and cider around the meat (being careful not to touch the skin), and roast for a further 3 hours. The meat should be very tender and the crackling crisp – if it’s not quite done, turn up the oven to 200C/fan 180C/gas 6 and roast for a further 15-20 minutes or until really crisp.

Move the pork onto a serving or carving plate with the onions, and loosely cover with foil. Pour the juices into a jug and allow them to settle. Skim off the fat, then pour the cooking juices into a pan and top up with just-boiled water if it tastes a little strong. Whisk in the wholegrain mustard.

Carve the meat and serve with the onions, celery and gravy.

 

 

Recipe originally found at: https://www.olivemagazine.com/recipes/meat-and-poultry/get-it-right-roast-pork-belly/