Slow roasted pork belly is the quintessential British comfort food

Slow roasted pork belly is the quintessential British comfort food

There are a few cuts of meats that are just so good that they don’t need any sauce. A well cooked pork belly, marinated the day before, is one of those. Here, I have served a roasted pork belly with mashed potatoes, saffron parsnip puree, saluted green kale & caramelised shallot.

How to make epic pork belly

Prepare a wet marinade with a few core ingredients (such as salt, pepper, garlic) in a pestle & mortar. Further aromatics, such as star anise, five spice, ginger, rosemary, chilli or fennel seeds, are a few additions you might want to consider.

Rub marinade all over the meat, taking the time to cut the top layer of skin & fat back, leaving a connecting strip, adding marinated to top of flesh before replacing the skin / fat. This will allow the marinade flavour to sink through the meat whilst the layer of fat will keep the meat moist.

My three stage cooking process

1. Place in 210 degree oven for 30 minutes
2. Reduce heat to 140 degrees and cook for 2 hrs
3. Increase heat to 210 degrees, roast off for 30 minutes

This method produces ultra crispy skin layer that can is brittle enough to be cut easily when served.


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