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Free range pork belly

Price range: £16.50 through £55.00

Free-range pork belly typically requires slow cooking to achieve tenderness and flavor. A common cooking method is roasting at around 150-160°C (300-320°F) for about 2.5 to 3 hours, or until the internal temperature reaches around 70-75°C (158-167°F).

For portion sizes, a typical serving is around 150-200 grams per person, depending on the context of the meal and side dishes. Adjust based on your guests’ appetite and other dishes served.

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Description

Ingredients:

  • Pork belly: 2 kg (with skin on)
  • Salt: 30 g (for the skin and seasoning)
  • Black pepper: 10 g (freshly ground)
  • Garlic: 5 cloves (minced)
  • Fresh rosemary: 2 tablespoons (chopped) or 10 g (dried)
  • Fresh thyme: 2 tablespoons (chopped) or 10 g (dried)
  • Olive oil: 2 tablespoons (30 ml)
  • Apple cider vinegar: 2 tablespoons (30 ml)
  • Optional fillings (such as apple slices, prunes, or nuts)

Instructions:

  1. Prepare the Pork Belly:
    • Lay the pork belly skin-side down on a cutting board.
    • If the skin is not already scored, use a sharp knife to score it in a criss-cross pattern, making sure not to cut into the meat.
  2. Marinade:
    • In a bowl, mix the minced garlic, rosemary, thyme, black pepper, olive oil, and apple cider vinegar.
    • Rub this mixture onto the meat side of the pork belly, ensuring it gets into the scores.
    • If you’re using fillings, layer them on the meat side now.
    • Roll the pork belly tightly from one end to the other and tie it securely with kitchen twine.
  3. Prepare the Skin:
    • Pat the skin dry with paper towels. This will help achieve crispy crackling.
    • Rub the skin with the salt, ensuring it gets into the scores you made earlier.
  4. Preheat the Oven:
    • Preheat your oven to 240°C.
  5. First Roast (for Crackling):
    • Place the rolled pork belly on a roasting rack, skin-side up, in a roasting pan.
    • Roast in the preheated oven for 30–40 minutes, until the skin starts to bubble and turns crispy.
  6. Slow Roast:
    • Reduce the oven temperature to 160°C.
    • Continue to roast for an additional 2–2.5 hours. The pork should be tender, and juices should flow from the meat.
  7. Rest:
    • Once cooked, remove the pork belly from the oven and let it rest for at least 15–20 minutes.
    • This step allows the juices to redistribute.
  8. Serve:
    • Before serving, slice the pork belly into rounds, ideally through the skin and meat.
    • Serve with your favorite sides, such as roasted vegetables, potatoes, and gravy.

Tips:

  • Ensure the skin is as dry as possible for optimal crackling.
  • You can experiment with different herbs and spices for additional flavor.
  • Save any leftover pork for sandwiches or salads!