Dinner Free recipe

Slow-Roasted Pork Belly

Pork belly roasted low and slow for five hours until the meat falls apart, then blasted at high heat for an unstoppable crackling.

Time
350 min
Servings
6
Level
Medium
Rating
4.9 ★★★★★
Slow-Roasted Pork Belly step 1
Slow-Roasted Pork Belly step 2
Slow-Roasted Pork Belly step 3

in the kitchen

Ingredients

  • 1.5kg pork belly, skin scored deeply
  • 2 tbsp fennel seeds, roughly crushed
  • 1 tbsp sea salt (for the skin)
  • 4 garlic cloves, 2 onions, 2 apples
  • 300ml dry cider or pale ale
  • 1 tsp smoked paprika
  • Fresh sage and thyme
  • Apple sauce and gravy to serve

Method

  1. Rub scored skin with salt and leave uncovered in the fridge overnight to dry out.
  2. Rub flesh side with fennel seeds, garlic, paprika, and herbs. Roast skin-side up at 150C for 4.5 hours.
  3. Increase to 230C for the final 30-40 minutes until crackling blisters and shatters.
  4. Rest 20 minutes. Deglaze roasting tray with cider for gravy. Carve between the ribs.