Slow roast herby pork belly

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This recipe needs advance preparation!
Slow roast herby pork belly
Slow roast herby pork belly
Crispy skin, succulent meat
Servings:Serves 2
Calories per serving:1329
Ready in:2 hours 45 minutes
Prep. time:15 minutes
Cook time:2 hours 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:23rd November 2013
Use tin-foil to keep the marinade on
Marinading
The ingredients

This slow-roast technique produces crisp crunchy crackling and succulent pork.


Ingredients

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Mise en place

  • Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in.

Method

  1. Using a food processor with a metal blade attachment or a pestle and mortar, blend the onion, rosemary, garlic, sage, 1 tablespoon of the olive oil, lime juice and zest into a thickish paste. Season with salt and pepper
  2. Dry the skin of the joint thoroughly with a clean tea-towel
  3. Cut a criss-cross pattern into the skin with a very sharp knife, and try not to totally penetrate the skin. A Utility knife is ideal for this job.
  4. Lay the joint out flat, skin side down, on the tea-towel and cut a criss-cross pattern into the meat, this time going halfway through the meat, all over the flesh of the joint. A utility knife is ideal for this task.
  5. Rub the paste into the cuts in the meat (not the skin)
  6. If you have the time, leave in to marinate in a cool place for a few hours, or even overnight to let the flavours mingle
  7. Cover the marinaded meat side with a sheet of tin foil to stop the marinade falling off and lay the joint on a rack, skin-side-up over a roasting tray and rub the remaining tablespoons of olive oil into the skin
  8. Sprinkle with finely ground sea salt
  9. Place into the oven and immediately reduce the heat to 220° C (425° F - gas 7) and roast for 20 minutes
  10. Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
  11. Reduce the heat to 165° C (325° F - gas 3) and roast for 1.5 to 2 hours. If it is done after 1.5 hours, it won't hurt to rest in a warm place for the last 30 minutes while other accompaniments continue to cook.
  12. Rest for 10 minutes, then cut into bite-sized chunks

Serving suggestions

Serve hot with apple sauce and fennel, red onion and orange salad. Forget knives and forks, this meal is fingers and napkins!

Recipe source

This recipe is based on the way I saw Jamie Oliver cooking pork belly on one of his TV programs, specifically the herby finish and the cooking method; using a very hot oven to start the cooking.

See also

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