Slow roast pork belly is comfort food at its finest. Enjoy it with BBQ baked beans and roast potatoes or sweet potatoes for a Bonfire Night banquet or as a delicious Sunday roast. This recipe is sure to warm you up from the inside out on a cold afternoon and is the perfect balance of flavours. And of course, it’s a doddle to make as long as you give it the time it deserves! It’s so worth the wait.
- 27g Bart Smokehouse Smokey Chipotle Rub
- 2tbsp honey
- 1tbsp olive oil
- 1tbsp sea salt
- 1.3kg pork belly
- 2 sprigs each fresh thyme and rosemary
- 2 garlic cloves, bruised
- 250ml cider or chicken stock
Mix together the chipotle rub, honey, oil and salt. Rub over the pork and place on top of the herbs and garlic on the base of a foil-lined baking dish. Leave for 4 hrs.
Heat the oven to 140C, gas 1. Pour cider around the meat, cover with foil and roast for 2½ hrs. Remove from oven, cut away the skin and place under a grill on high until crisp. Cover the meat and leave to rest for 20 mins.
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If you can't find Bart Smokehouse Smokey Chipotle Rub, feel free to use any supermarket brand chipotle rub instead, it'll work just the same.