Slow Roasted Pork Belly

Slow Roasted Pork Belly.

I love this dish! Sometimes I cook it to store in the fridge just to snack on through the week...

The pork just pulls apart and the cracking is so crispy; this is comfort food at its best!

Ingredients:

1 piece of pork belly
oil
salt
1 onion
2 carrots
2 celery sticks
2 cloves of garlic (peeled)
additional salt and pepper to taste
additional oil
4 cups of chicken bone broth (or see notes)

Method:

Using a sharp knife, score the top of the pork belly, cutting through the fat but be careful not to cut through to the meat.

Place on a wire rack over the sink and pour boiling water over the top, this will help you to achieve that crispy cracking! Pat dry with paper towel and then rub salt over top and into the cuts.

Refrigerate overnight or for a few hours.

Pre heat your oven to the highest temp and remove the pork from the fridge. Drizzle some oil on top rubbing it into the cuts with the salt.

Place the pork onto a roasting tray and place into the oven and cook for 15 to 20 minutes. You want the top to blister however you don't want it to burn so be careful. It doesn't have to be super crispy at this stage as it still has longer to cook.

Remove from the oven and reduce the temperature to 150 degrees.

Take the pork off the oven tray and add the onion, garlic, celery and carrots. Drizzle with the additional oil and salt and pepper.

Place the pork belly on top of the veggies and pop back into the oven and cook for 1 hour.

Remove tray from the oven and add 3 cups of chicken bone broth to the pan. Return to the oven and cook for a further 1 and 1/2 hours.

Check the meat at this point, you should be able to pull of a bit from the side easily, if not continue to cook for a further 15-20 minutes.

Once it is cooked to your liking, turn off the oven and turn on the grill; leave the pork belly under the grill for 2-5 minutes just to make that crackling extra crispy! Keep your eye on it though as it burns quickly!

Remove tray and let the meat rest for a few minutes.

While the meat is resting you can make this delicious Roast Meat Gravy with all the veggies in the pan! As you already have added broth to the pan you may only need to add 1 extra cup.

Serve immediately. We love it with steamed veggies and Sweet Potato Mash!

Notes:

I use chicken bone broth in this recipe but you can replace it with a chicken or vegetable stock if need be. A nice organic white wine is another option.