Welcome to our website !

Slow roasted pork belly

By February 26, 2021 , , ,

This is the ultimate no fuss pork belly recipe that gives you the best results. Slow roasting at a low temperature leaves you with a melt in the mouth piece of meat The recipe was given to me by chef Martin Lee of one of my favourite restaurants, the Plough at Bolnhurst near where I used to live in the UK. It was a regular on their menu 10 years ago and I had to get the recipe before I moved to the Netherlands. There's been a few tweaks over the years as I cook this on the Egg these days and often vary the alcohol used in the recipe.

1 kilo pork belly
1 litre chicken stock 
You can then add either of the following; 200ml of white wine, red wine, cider or mead
1 bay leaf
1 sprig of thyme
Few sprigs of rosemary
1 onion sliced
1 clove of garlic roughly crushed
Salt and pepper to season

Place the onion in a baking tray, place the seasoned pork belly on top, add the stock, herbs and alcohol and place in an oven at 110c for 8 hours
If cooking on the BBQ then use a cast iron dish and set the BBQ up for indirect cooking at 110c for 8 hours
Ensure the pork belly is covered with the stock right up to the crackling, but not over it
I would advise to keep an eye on the stock level and top up occasionally during the cooking process
After 8 hours you can take the belly out and allow to rest in a warm place for 30 minutes before serving
The stock can be strained off and then used to make gravy, ensure you skim off the excess fat before doing so



You Might Also Like

0 comments