Name: Slow-roast belly of pork
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 6
Cuisine: British
Ingredients: 1.5kg/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/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones

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Slow-roast belly of pork

Slow-roast belly of pork

Tom Kerridge

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Serves 6

More effort

Prep: 10 mins

Cook: 2 hrs

Plus resting

A star rating of 4.5 out of 5.8 ratingsRate

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Season and roast your pork belly to perfection and let the flavours speak for themselves

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Ingredients

Nutrition

Units:

MetricUS

1.5kg/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/ 1.75 pints chicken stock

or 500ml/18 fl oz if you don't have pork bones

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Nutrition: per serving

kcal576
fat42g
saturates17g
carbs3g
sugars0g
fibre0g
protein48g
salt0.65g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2011

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A star rating of 4.5 out of 5.8 ratings

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