Slow-roast belly of pork
Slow-roast belly of pork
Season and roast your pork belly to perfection and let the flavours speak for themselves
- Prep: 10 mins
Cook: 2 hrs
Plus resting - Serves 6
- Moderately easy
Ingredients
- 1½ kg/3lb 5oz-4lb 8oz pork belly, scored and boned (ask to keep the bones to make stock for the gravy)
- 25g/ 1oz butter
- 25g/ 1oz flour
- 1l/ 1¾ pints chicken stock or 500ml/18 fl oz if you don't have pork bones
Fondant potatoes
Peel 6 potatoes and slice away the two longer sides so the potatoes lie
flat on both sides. Melt 85g/3oz butter in a frying
pan, then add the potatoes and cook for about 3 mins on each side.
Add 3 finely chopped garlic cloves
and 300ml/½pt chicken or veg stock to
the pan with some seasoning, then bring
to the boil. Reduce the heat to very low,
cover with damp greaseproof paper and
cook for 40-45 mins until stock has been
absorbed and the potatoes are tender.
Wilted cos lettuce
Heat 1 tbsp rapeseed oil and 25g/1oz
butter in a frying pan until the butter
turns brown. Tip in 2 shredded cos
lettuces and cook for 2-3 mins or until
just wilted. Add some seasoning and
juice ½ lemon, then serve immediately.
Hot buttered beetroot
Cook 3 medium trimmed and
unpeeled beetroot in a large pan of
boiling salted water for 20-25 mins or
until tender. Allow to cool slightly, then
pop on a pair of rubber gloves and peel
off the skins. Chop the beetroot. melt
25g/1oz butter in a frying pan. Add
1 tbsp chopped thyme leaves and
cook for 1 min. Add the beetroot and
toss to coat in the thyme butter.
Method
-
If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.
-
Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
-
To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
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