Slow-Roasted Pork Belly
Try to buy a piece of pork belly with bones in for this dish, as they add to the flavour.
Score the skin or, preferably, get your butcher to do it for you. Ensure the skin is dry and sprinkle it with sea salt. Roast at about 230c (or as hot as your oven will go) for 30 minutes.
After this time remove the fat from the roasting tin and add 1/2 litre of chicken stock and 1/2 litre of water along with 1 onion, 2 leeks and 2 carrots – all roughly chopped, 1 bay leaf, some thyme, rosemary and 3 peeled garlic cloves. Make sure the liquid doesn’t cover the skin – that needs to stay dry. Turn the temperature down to 150c and cook for a further 2 – 2 1/2 hours. If the cracking isn’t as crispy as you would like towards the end of the cooking time, remove the juices and vegetables from the pan and set the juices aside, then turn the heat right up to crisp up the skin.
Serve with the juices from the pan, reducing them by simmering them on the hob if you prefer them a little thicker.