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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
Ultimate version
Brined free-range belly with star anise, a cider-braised apple and a reduced jus.
Per serving£9.00
Total cost£18.00
Time4 hr 40 min
Ingredients for 2
- 900 g free-range pork belly , in one piece, rind finely scored
- flaky sea salt and white pepper , to taste
- Brine
- 80 g fine sea salt , for the brine
- 40 g soft brown sugar , for the brine
- 2 star anise
- 1 l water , for the brine
- Garnish
- 2 Bramley apples , peeled and quartered
- Jus
- 300 ml dry cider
- 400 ml fresh pork or veal stock
- 20 g cold unsalted butter , cubed
- 2 thyme sprigs
Method
- Warm the brine ingredients until dissolved, cool completely, then submerge the belly for 4 hours. Lift out, pat bone-dry and leave uncovered in the fridge overnight to set the rind.
- Heat the oven to 240C fan. Rub the rind with a little oil and flaky salt and roast for 30 minutes until the crackling has fully puffed.
- Drop to 140C fan, pour 200ml of the cider into the tin and braise low and slow for 3 hours 30 minutes until meltingly tender. Rest the pork loosely covered.
- Braise the apple quarters gently in the remaining cider with a little sugar until just tender but holding shape.
- For the jus, skim the roasting juices, add the stock and thyme and reduce hard until syrupy, then whisk in the cold butter to a glossy finish and season.
- Slice the belly to show the layered crackling, plate with a braised apple wedge and spoon the jus around.
Equipment
- roasting tin
- large container for brining
- small saucepan
- 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.
