Slow Roast Pork Belly

Belly pork is a fine piece of meat, mostly fat and connective tissue (sounds great!) This is where streaky bacon comes from and this cut of meat is wonderfully cheap. Slow roasting is probably the best way of cooking it, the meat becomes soft and melting while the skin crisps up which makes for a great contrast of texture and flavour.

Ingredients

1kg pork belly
150ml white wine
100g shallots (6)

Preparation Time: 5 minutes
Cooking Time: 3 hours and 20 minutes
Serves: 5 - 6

Method

Heat the oven to 250°c.
Cut the root off the shallots or onion, cut the shallots in half horizontally or cut the onion into roughly 1½cm thick slices horizontally. There is no need to take off the skin. Put them into an oven proof dish or roasting tin.
Pour the wine into the dish.
Season the flesh side of the pork belly with salt & pepper and place it, unrolled, into the dish, on top of the shallots or onion with the skin side facing up.
Put the dish into the oven and roast it for 20 minutes.
After the 20 minutes, turn the oven down to 140°c and continue to roast the pork for a further 3 hours.
When the pork is ready, remove it from the oven, cover it with a piece of tin-foil and allow it to rest for 30 minutes.
Cut it in to thick slices and serve. We served it with roasted spiced squash and watercress.

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, if eaten cold, for up to 3 days.

Notes

- You could try rubbing a spice mix on the flesh side such as cinnamon, coriander, ginger and Chinese 5 spice. Or you could try a wet marinade using tabasco, rice wine vinegar, soy sauce, sesame oil, fish sauce, oyster sauce and hoi sin sauce. Just a dash of each would be needed so that it’s coated nicely on the flesh side but not swimming in it.

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Slow Roast Pork Belly

Ingredients

Method

Useful Information

Notes

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