Home > Recipes > Slow Roast Pork Belly
Slow Roast Belly of Pork with Green Sauce and Mash
Serves 6
Ingredients
2kg Belly Pork (bone in)
1 Tsp Salt
4 Cloves of Garlic
2 Tsps Paprika
30ml Vegetable Oil
Juice of 1 Lemon
4 Large Potatoes
Handful of Flat Parsley
Handful of Basil
2 Cloves of Garlic, peeled and crushed
1 Boiled Eggl
Handful of White Breadcrumbs
1 Tbsp White Vinegar
1 Tbsp Capers
50ml Olive Oil
Salt
Method
With a sharp knife score the skin of the pork in a criss-cross pattern. In a mixing bowl, combine all the remaining ingredients except the potatoes. Rub the pork with the marinade and leave for 12-24 hours.
Preheat the oven to 150c. Peel the potatoes and place them in the roasting dish, lay the pork over the top, pour over the remaining marinade and pour half a cup of water on the bottom of the tray. Cover with foil and cook in the oven for 3 hours.
Remove the foil and increase the temperature of the oven to 180c. Cook for a further 40 minutes until the skin is crisp. Remove from the oven and leave to rest for 30 minutes. While it is resting, make some mashed potato and the green sauce (see below).
Remove the bones from the pork and trim the edges. Cut the pork into six pieces and return to the oven for 10 minutes to heat through again. Serve on the mash with the green sauce spooned over.
To make the green sauce, place the parsley, basil and garlic in a food processor and blend to a paste. Add the remaining ingredients and pulse for 30 seconds so it is not a paste but a rough chopped mix.
Source: John Torode
