Slow Roast Pork Belly
For the month of June, Head Chef Craig Van Der
Meer is sharing with us his recipe for slow roasted belly
of pork. Pork can be enjoyed all year round, however this dish
shows how well it combines with the vegetables and herbs of the
Spring season. The beauty of this recipe is that the work is
in the preparation, so once you have it in the oven you can enjoy a
glass of wine with friends and let the oven do the work.
Ingredients - serves 4 people
1 large pork belly, skin on and scored (500g)
10 large carrots
4 Spanish onions
1 head of garlic, unpeeled
1lt good cider
3 bay leaves
4 sprigs rosemary
6 sprigs of thyme
500ml fresh apple juice
Peel all your vegetables. Cut the onion into quarters, the carrot in halves and leave the garlic whole, unpeeled. Put all of your prepared ingredients into a large roasting tray and mix in the apple juice and cider, a drizzle of olive oil over it all, throw in the herbs and season lightly. Rub your pork belly with a little vegetable oil and rub in coarse salt. This will ensure a really good crackling finish.
Place your pork belly on top of the vegetable filled tray and bake in the oven at 150ºc for 3 1/2 hours. Turn the oven up to 220ºc and give the pork a further 30 minutes. Take out and leave to rest for 10 minutes before serving.
The vegetables will be cooked and have a beautiful fruity flavour from the cider as well as the full flavour of the pork.
Craig Van Der Meer