Slow-roast Belly Of Pork
This recipe results in succulent and tender pork belly with perfectly crispy skin, surrounded by caramelized vegetables, all infused with the aromatic flavors of sage. The slow cooking process allows the flavors to meld together, creating a comforting and satisfying dish that is perfect for a special meal or gathering.
— Constant Cookbook
Ingredients
- 1.5k pork belly, well-scored
- 1 tablespoonful olive oil
- 4 onions, peeled and chunked
- 6 carrots, peeled and chunked
- 4 beetroot, peeled and cut into wedges
- 6 potatoes, peeled and cut into wedges
- Sea salt and freshly-ground black pepper
- 6 sage leaves
Instructions
- Preheat oven to 170C. Dry pork skin with kitchen paper. Brush roasting tin with oil and add vegetables, seasoning and sage. Top with pork belly, skin-side up, and cook for an hour.
- Reduce heat to 150C and cook for a further 4.5 hours.
- Raise heat to 180C (higher if necessary to crisp the skin) and cook for a further 30 mins.
- Remove to carving board, cover with foil and allow to rest for 15-30 mins.
- Strain off the fat from the veg, carve the meat and serve with the meat juices and veg.
Yield
Serves 5
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