Follow this simple step-by-step how to roast pork belly recipe for the perfect roast everytime. Triple tested in the Woman’s Weekly kitchen, this delicious recipe is sure to become a family favourite.
This is a great way to cook pork belly making the most out of its flavour turning this cut of meat into a moist and tasty dinner with a crunchy crackling.
If using a fan oven, the juices from the pan may evaporate, so top up with some boiling water if it’s looking a little dry, but take care not to get water onto the skin of the pork or it won’t crisp up.
The pork belly takes 2hrs and 30 mins to cook and is well worth the wait. This dish can between 3-4 people and is perfect served with mashed potatoes, green beans and drizzled in its own gravy.
- Pork belly joint, about 500-750g
- 1 tbsp freshly chopped rosemary
- 1 tbsp fennel seeds, lightly toasted
- 2 cloves garlic, peeled
- 1 tbsp sea-salt flakes
- 2 onions, peeled and sliced
- 300ml pork stock
- Mashed potato and green beans, to serve
Use a craft knife to make sure that the cuts in the pork skin go right through, and make additional cuts if the butcher hasn’t made very many. Place the pork in the sink and pour a kettle full of boiling water over it, so that the skin contracts which will help it to become crispy during cooking. Pat the meat dry with absorbent kitchen paper and leave it out in the open for about 30 mins, so that the skin dries out a little.
Using a pestle and mortar, pound together the rosemary, fennel and garlic. Rub this mixture over the top of the skin, along with the salt.
Set the oven to 220°C/425°F/Gas Mark 7. Spread the onion out in the base of a roasting tin, sit the pork on top and pour the stock around it. Place the pork in the oven for 30 minutes, then turn the temperature down to 150°C/300°F/Gas Mark 2 and cook for a further 1½-2 hrs, or until the meat is tender and the skin crisp.
Remove the meat from the oven and leave in a warm place for 10-15 mins. Slice the meat widthways; serve with the onion and mashed potato and green beans, spooning over some of the juices from the pan.