Mains
British
BritishPork Belly with Crackling
Slow-roasted pork belly with shatteringly crisp crackling, built three ways. The tiers climb from a simple salt-rubbed roast to a brined, free-range belly with a cider-braised apple and a glossy jus.
Gluten-free
Dairy-free
Nut-free
Budget version
Value pork belly slices with a simple salt rub for crackling.
Per serving£2.25
Total cost£4.50
Time2 hr 10 min
Ingredients for 2
- 500 g pork belly slices , rind on
- 2 tsp fine sea salt , for the rind
- 1 tbsp vegetable oil
- 1 tsp dried sage
- 1 onion , thickly sliced
- black pepper , to taste
Method
- Heat the oven to 220C fan. Pat the rind very dry, score it if not already, then rub with oil and the salt, pushing it into the cuts.
- Scatter the onion over the base of a roasting tin to act as a trivet and sit the pork on top, rind up. Season the meat with pepper and sage.
- Roast for 30 minutes to blister the rind, then turn the oven down to 160C fan and cook for a further 1 hour 30 minutes until tender.
- If the crackling needs more, blast under a hot grill for a few minutes, watching closely.
- Rest for 10 minutes, then cut between the slices and serve.
Equipment
- roasting tin
The three ways, side by side
Budget
Value pork belly slices with a simple salt rub for crackling.
Better
A whole piece of belly slow-roasted on fennel and onions with a cider gravy.
Ultimate
Brined free-range belly with star anise, a cider-braised apple and a reduced jus.
