Slow roasted pork belly | How to get juicy pork belly with crispy crackling
Slow roasted pork belly is an absolute joy to eat, and is one of my favourite meats to eat on a cold, wet Sunday. It's a relatively cheap cut of meat, that yields soft tender meat, and if you follow my method, you'l also get the holy grail of porcine goodness...teeth shattering crackling! which let's be honest, is the best bit!
Now what's the secret to getting that amazing crackling? Well it's easier than you might think, providing you remember one simple rule 'moisture is your enemy, fat is your friend' and by that I mean, you don't want the skin to be wet. It needs to be bone dry. If it's wet, the skin will never crisp up. Fat (or oil) however, is your friend when making crackling, and by cutting shallow slits into the fat will mean, as the pork slowly roasts, that fat will bubble up and baste the skin, making it crispy.
Now, I will coat the skin in a little olive oil, and put it in a really hot oven to start, as this will really help the crackling get going. I also seasoned mine with salt, pepper and fennel seeds, which work brilliantly with slowly roasted pork.
Also, for an extra little recipe, I show you how easy it is to make your own gravy, using the roasted veg and juices from the pork. Nothing is more satisfying that not only getting good crackling, but also putting your own gravy on the table with it. Your guests will be gobsmacked at your culinary prowess my friends! :)
To make my slow roasted pork belly you will need:
- ►About 1-1.5kg pork belly joint
- ►2 large carrots
- ►2 celery stalks
- ►About 4 banana shallots or 2 medium onions
- ►3 bay leaves
- ►Few sprigs of thyme
- ►About 6 garlic cloves
- ►2 tsp of fennel seeds
- ►About 450ml of cider, white wine, stock or water
- ►Salt and pepper
For the gravy
- ►Juices and roasted veg from the pan
- ►Small knob of butter
- ►About 2 tbsp of plain flour
- ►About 500ml of chicken stock
- Roasted Pork Belly