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Slow Roasted Pork Belly

Print Recipe
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2000 g pork belly – boneless and skin on
  • 3 tsp minced garlic
  • ¼ tsp ground cloves
  • ½ tsp caraway seeds
  • 1 tsp minced chilli
  • leaves from 8 sprigs of thyme
  • 20 ml olive oil
  • juice from ½ lemon
  • sea salt
  • cracked pepper
  • 200 g onions washed, peeled, in a large dice
  • 200 g carrot washed, peeled, in a large dice
  • 100 g celery washed, discard leaves, in a large dice

Method
 

  1. Assemble your ingredients
  2. Using your sharpest knife score the skin of the pork belly, not too deep as to expose the meat
  3. Set aside the pork belly while you mix the marinade
  4. While not essential you can grind caraway seeds to break them down a little, otherwise mix the garlic, ground cloves, caraway, chilli, thyme, cracked pepper, olive oil and lemon juice
  5. Rub the marinade into the pork belly and let the meat stand for 30 minutes unrefrigerated while you prepare the vegetables. This vegetable mix is called a mirepoix.
  6. Preheat your oven 200℃
  7. Place the prepared vegetables into a baking dish with the pork belly on top. Skin side up
  8. Sprinkle the salt on to the skin of the pork and rub it in well
  9. Bake the pork for 30 minutes at 200℃ before reducing it to 175℃
  10. Cook for a further 2 – 3 hours
  11. Check occasionally and add a little water or low salt beef stock to prevent the pan scorching
  12. When the pork is tender let it stand before you slice
  13. Serve with warm potato salad. You can find that recipe in Newsletter # 7 for last year.

Notes

Should you require a gravy, use the residue from the baking dish as a base.
Adjust the herb and spice level to suit your taste.