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Slow-Roast Rolled Pork Belly

You can stop looking- because you've just found the one recipe that gets it right. With this pork recipe, you'll have yourself a perfectly crisp and crackly dish with no soft spots. Don't leave it for too long though- times in the oven may vary greatly depending on the size of the pork and oven power.

Prep Time 5 hours
Serves: 6
Difficulty Level: Medium
Slow-Roast Rolled Pork Belly
Ingredients for rolled pork:
Fennel seeds - 2 tbsp.
Peppercorns - 1 tsp.
Thyme - a handful leaves, divided
Sea salt - to taste
Garlic - 3 cloves (finely chopped)
Olive oil - 3 tbsp.
Pork belly - 3 lbs. (skin on and scored)
Lemon - 2
Method of preparing the rolled pork:
  1. Toast the fennel seeds, peppercorns, and half the thyme leaves in a dry frying pan for a couple of minutes. Grind them together in a pestle and mortar with some flaked sea salt and garlic, then mix with 2 tbsp olive oil.
  2. Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat, skin side out, then use a butchers' string to tie the roll tightly. Cover and chill, leaving to marinate for a few hours or overnight.
  3. When ready to cook, rub the skin with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 380°F for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 340°F. Roast for a further 2 hours.
  4. Finally, turn the heat back up to 400°F and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow resting somewhere warm for 20 mins. Carve up into thick slices and serve.
Source: BBC Good Food
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Related Topics: Thanksgiving , pork , dinner , lunch , spices , festive , pork belly , roll
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