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Roast Belly of Pork

Roast belly of pork is a classic and timeless British dish. Martin has added apples and curly kale for sweetness and colour.



  • 1.

    With a sharp craft knife score the skin of the belly pork in even diagonal lines about 10cms apart. Place a sheet of baking parchment in the bottom of a deep roasting tray.

  • 2.

    Scatter in the peppercorns and bay. Lay the pork in scored skin side up. Pour around the water and cider.  Cover with a tight fitting lid (if using foil place a sheet of baking parchment between the foil and the pork). Bring up to heat on the stove then transfer to a pre set oven (150oc) for about 3 - 4 hrs. Or until the pork is tender. Remove the lid/foil. Pour off most of the cooking juices into a clean pan (leave a little of the juices in the roasting dish), skim the fat from the top and reserve.

  • 3.

    Set oven to (180oc+) scatter salt over the pork skin. Put pork back in oven a cook till the skin has darkened to a rich golden brown. Remove from oven and rest in a warm place. (if the skin has not crisped after the resting time it can be cut away from the meat and flashed through the hot oven to crispen).

  • 4.

    Boil the cooking juices and reduce by 1/3rd. Finish with a knob of butter whisked in, adjust the seasoning with a little lemon juice salt and pepper, strain into a clean pan and keep warm.

  • To serve:

  • 1.

    Par-boil peeled and evenly cut potatoes, drain well. Shake in pan to ruffle the edges then roast in oven with a whole head of garlic cut half, the pork fat that has been skimmed and a little dripping, when done sprinkle with salt. Blanch curly kale in lightly salted water then drain and heat through in a pan with some melted butter, salt pepper and a grind of nutmeg.

  • 2.

    Core some granny smith apples and cut into 1/2" inch slices, fry these in a little oil and butter to colour (about 2 mins each side) then finsh in oven for about 10 mins. (same oven as spuds). Slice pork and serve on plate with skin, kale, pots and apples.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Roast Belly of Pork.


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