Lunch/Dinner Slow Cooked Pork Belly
Serves : 4
Preparation Time: 20 minutes
Cooking Time: 3 hours 40 minutes plus resting time
Ingredients
- 1x 1.2kg pork rolled belly joint
- 1large garlic clove, crushed
- 1 tsp fennel seeds crushed
- 2 tsp coriander seeds, crushed
- 1 small red chilli, de-seeded and finely chopped
- 1 tsp runny honey
- 1 tbsp olive oil
- 1 tbsp sea salt
- crusty white bread, mixed salad and coleslaw, to serve
For the relish
- 4tsp white cider vinegar
- 1-2tsp caster sugar
- 100g cucumber, finely chopped
- 1/2 small red onion, peeled and finely sliced
- 1 red chilli, de-seeded and finely chopped
- small bunch mint leaves, chopped
Method
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Remove the pork from the fridge 1 hour before cooking. Preheat the oven 220°C/200°C fan/Gas Mark 7.
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Remove the butchers’ string from the pork. Unroll the pork and place skin side down on a chopping board. Mix the garlic, fennel, coriander, chilli, honey and oil together and spread over the pork. Place in a roasting tin, skin side up. Use a sharp clean knife, scalpel or Stanley knife to score the skin at 1cm intervals. Rub the skin with the salt, pushing into the scored lines. Remove any excess and any moisture off the skin.
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Place the pork in the oven and roast for 25 minutes. Reduce the heat to 140°C/120°C fan/Gas Mark 1and cook for a further 3 hours. After the cooking time turn the oven up to 220°C/200°C fan/Gas Mark 7. Place the pork on a clean baking tray. Put back into the oven for a further 10-15 minutes or until the crackling has crackled.
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For the relish, mix together the vinegar and caster sugar. Add the cucumber, onion, chilli and mint. Mix well. Set aside until ready to use.
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Remove the pork from the oven and place on a warmed serving plate for 15-20 minutes to rest. Serve the pork with the relish, crusty white bread, mixed salad and coleslaw.
