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
Contains alcohol
Better version
A whole piece of belly slow-roasted on fennel and onions with a cider gravy.
Per serving£4.75
Total cost£9.50
Time3 hr 20 min
Ingredients for 2
- 800 g pork belly , in one piece, rind scored
- 1 tbsp flaky sea salt , for the rind
- 1 tsp fennel seeds , crushed
- salt and pepper , to taste
- Trivet
- 1 fennel bulb , sliced
- 1 onion , sliced
- 2 cloves garlic , bashed
- Gravy
- 250 ml dry cider
- 300 ml fresh chicken stock
Method
- The night before, leave the scored belly uncovered in the fridge to dry the rind. Heat the oven to 230C fan.
- Rub the rind with the salt and crushed fennel seeds. Spread the fennel, onion and garlic in a roasting tin and sit the belly on top, rind up.
- Roast for 30 minutes until the crackling blisters, then drop to 150C fan and pour the cider into the base. Cook for 2 hours 30 minutes until fork-tender.
- Lift the pork out to rest. Set the tin over a hob, add the stock and simmer the juices and vegetables, then strain into a gravy.
- Carve the belly into thick slices and serve with the cider gravy.
Equipment
- roasting tin
- sieve
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.
