Roast Pork Belly


  • 1 kg slab of pork belly
  • 3 Tblsn olive oil
  • salt & pepper
  • 2-3 carrots, rough chopped
  • 2-3 sticks of celery, rough chopped
  • 2-3 fennel bulbs, rough chopped
  • 10-15 cloves of garlic, peeled
  • 2 onions, rough chopped
  • 6 or so stalks of fresh thyme
  • 1 bottle of white wine
  • 75 g plain flour


  • Preheat the oven to its highest temperature.
  • Using a sharp knife or Stanley knife score the skin down to the meat.
  • Pour 1 Tblsn oil over the top of the scored skin, then sprinkle with salt and pepper – rub all over so that everything gets into the scores and down into the meat.
  • Roast for 15 minutes, or until the skin starts to bubble and turn golden brown. (Note : if you have 2 ovens – roast for 10 minutes then grill for 5 minutes)
  • Roughly chop the carrots, celery, fennel & onions – toss in roasting tray with the garlic & thyme sprigs and 2 Tblsn olive oil.
  • Reduce the oven temperature to 170° C –
  • Put the seasoned pork belly on top of the vegetables – roast for 1 hour 30 minutes.
  • Pour in three-quarters of the wine. Cook for 1 further hour.
  • Remove the meat from the oven – Allow to rest. Remove any large thyme stalks
  • Put the tray of roasted vegetables directly onto your hob over a medium heat – add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  • Using a potato masher – mash the vegetables until you have a delicious thick vege-lumpy sauce. Cook for 2 to 3 minutes on a low heat, season to taste.
  • Remove the crackling from the top of the pork – if it isn’t crispy enough put back in very hot over or under hot grill

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