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Recipe: Slow roasted pork belly

Posted: 25 March 2012


I find I’m analysing myself more than ever since writing this blog.  My most current musings are in relation to my enthusiasm towards writing reviews versus getting into the kitchen.  After a few less inspiring meals out recently I’m definitely in kitchen mode, and as I sit writing this I have my shiny new pasta machine screwed on and ready to go – the next recipe on this blog will be pasta for sure, oh yes.
This recipe however is thanks to my Mum.  I recently had my parents over for a few days and we took a trip to the Honest2Goodness market at Glasnevin on Saturday to pick up some provisions.  Mum being a bit of a Nigel Slater fan had picked out a pork chop recipe for our Sunday lunch, but sadly it wasn’t quite to be as by the time we got up to butcher counter he had sold out!  Not to be completely side tracked we spotted some pork belly behind the counter and thought we’d givn it a go, not that either of us had ever done pork belly before.  I think we were a bit inspired by having seen Ken Hom cooking it that very morning on Saturday Morning Kitchen.  Actually, in analysing myself again, I think I’m maybe re-inspired today having seen Rick Stein cooking it again this morning – I’m pleased to report that ours looked equally as tasty.
Following our purchase (which was great value as well by the way!) we had a good long chat with Bríd at the market who gave us some tips for the cooking of the belly, and also talked us into a sage butter to


Summary (cont):

accompany it.  We remained a little true to our original Nigel recipe as well, serving a mustard/creme fraiche sauce, with sides of roasted Jerusalem artichokes and some greens.

This was a great alternative to a traditional Sunday lunch, and something that we all truly oohed and ahhed over while were eating.  I hope you enjoy it too!

Slow roasted pork belly
The finished dish

Number Served:



1.5kg pork belly (no bone)
Juice 1/2 lemon
Sage butter
Sage leaves – 20, chopped
30g butter
Squeeze lemon juice
Mustard sauce
250g crème fraiche
2 tsp Dijon mustard
2 tsp Wholegrain mustard
Splash of brandy
½ tsp sugar (if required)


1. Pre-heat oven to 160 degrees, gas mark 3.
2. Pour boiled water over the skin of the pork belly, hold it up to ensure that it doesn’t touch the meat.
3. Pat the skin dry, making sure it’s very dry
4. Score the pork belly skin with diamonds, an inch wide
5. Put the pork belly on a baking tray, and bake for 2-2.5 hours
6. Remove the belly from the over and squeeze the juice of half a lemon over the skin.  Crank the oven up to 220 degrees/gas mark 7, and cook the pork for a further half an hour.  We threw our Jerusalem artichokes in at this stage as well.
7. About 10 minutes before the belly is done, melt the butter in a pan.  Cook until you see it turning a slight light brown.  At this stage remove from the hob, add the sage and squeeze of lemon juice.
8. Throw together the ingredients for the mustard sauce and mix together.
9. Remove the pork, season, and leave for a few minutes.  Cut into thick slices and serve.

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