Slow Roasted Pork Belly

Put the pork in the oven for 15 minutes. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals.

Crispy SlowRoasted Pork Belly Recipe

Season generously with salt and pepper, rubbing it well.

Slow roasted pork belly. Try not to leave any stray pieces of onion poking out from under the pork, as these have a tendency to. Remove excess fat from the pork belly then wash it and pat it dry. Slow roasted pork belly cooking time 3 hours prep time 10 mins 1.5kg piece pork belly (boned and scored by your butcher) 4 apples (any variety) 6 baby beets 4 sprigs rosemary.

Directions preheat the oven to 180°c/gas 4. Pile the onions and herbs in a roasting pan and lay the pork belly on top. Any fan of crackling will love this slow roasted pork belly, combining the crunchiness of the crackling with juicy, tender meat.

Run your fingers all over the meat to make sure there are no bones or other gristle. You’ll start by rubbing the pork in a mixture of olive oil, salt, black. Remove, cool and refrigerate overnight.

Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. On the day preheat the oven to 200°c/400°f/gas 6. Rub the pork on both sides.

Ingredients 1¾ kilograms pork belly (rind scored) 4 tablespoons tahini 4 tablespoons soy sauce juice of 1 lemon juice of 1 lime

Slow cooked pork belly