Slow roast pork belly meltingly soft2016-03-01
- Servings : 4
- Prep Time : 15m
- Cook Time : 3:20 h
- Ready In : 3:35 h
Slow roast pork belly. Another rich indulgent pork dish, the crackling is the best!
Try it with Spinach or Pak Choi sautéed with garlic and mash or better still with crispy roast potatoes.
Serve with the caramelised onion and apples.
- 1 to 2 Kilo boned pork belly
- 1 Large onion
- 2 Firm red eating apples
- splash of water
Pre-heat the oven to 430 fahrenheit 225 celcius. Score the skin on the prok and rub in a little salt.
Slice the apples and onions.
Line a shallow roasting tin with foil, add a splash of light olive oil and lay the sliced onion and apple in the bottom.
Place the pork on the apples and onions and bring the edges of the foil around the pork but don't cover the skin.
Pour water into the foil with the pork so that it just covers the bottom.
Place on the middle shelf of the oven and roast for 15 minutes.
Reduce the heat to 320 fahrenheit 160 celcius and roast for 3 hours, periodically check that the foil is still covering the meat part but leaving the crackling exposed.
Remove from the oven, take out of the foil and return to the roasting pan. Increase the heat to 480 fahrenheit 250 celcius and return to the oven to crisp the crackling. Pour off the fat from the foil and reserve the caramelised onion and apples.