This dish will banish any reservations you have about pork belly, trust us. The pork is slow-cooked so that most of the fat is rendered out, leaving juicy, incredibly tasty and tender meat in its place.


  • 4 good pork sausages

  • Big bunch of thyme

  • Big bunch of sage

  • 2 tbsp wholegrain mustard

  • 2 tbsp honey

  • 1 pork belly, weighing about 2 kg, minus the rib bones.

  • 3 cloves garlic

  • Sea salt

  • Pepper

  • Olive oil for rubbing

  • Sauce

  • 200ml cider

  • 1 tbsp wholegrain mustard

  • 50ml cream

  • For the boulangere potatoes

  • 30g butter

  • 2 large onions, sliced

  • 2 cloves garlic, chopped

  • 1 kg of baking potatoes, peeled and sliced

  • salt and pepper

  • 300ml chicken stock

  • 150ml white wine

  • 1 tbsp chopped fresh thyme

  • 1 tbsp rosemary needles

  • Rosemary-roasted potatoes

  • 6 bunches of cherry tomatoes, on the vine

  • 6 tbsp of olive oil

  • 18cloves of garlic

  • 6 branches of rosemary

  • Sea salt


  • For the meat:

  • 1.

    Take the skin off the sausages, and put the meat in a bowl. Add half the chopped thyme and sage, half the mustard, and the honey. Mix well.

  • 2.

    Rub the meat side of the pork belly with the rest of the herbs, the garlic, and the mustard, and a generous amount of salt and pepper. Squidge the sausagemeat down the middle of the belly lengthways and roll up. Tie the belly up with a piece of string every 1 inch or so. This is painstaking but worthwhile when you come to cut it because it gives you an obvious place to slice through the crackling. Rub the rolled belly with olive oil and salt.

  • 3.

    Roast at 160 degrees celsius for 2 hours until really golden and crackling. Carve the belly where the string is, that is, into about a dozen thick slices. 2 slices per person is plenty.

  • For the potatoes:

  • 1.

    Melt the butter in a heavy pan and cook the sliced onions until they are soft and translucent. Add the chopped garlic and sweat that for a moment. Add the potatoes, salt, pepper, the liquid ingredients and thyme. Mix them well and pour the lot into a baking dish, sprinkling the rosemary over the top. Bake for 1 hour at 180c. Check occasionally that they are not burning. If it looks like they are, cover with foil for the rest of the cooking time. They should be golden, soft and aromatic, and most of the liquid should have been absorbed.

  • For the tomatoes:

  • 1.

    In a big bowl, mix the cherry tomatoes, olive oil and lightly squashed but unpeeled garlic. Break the rosemary into manageable sized pieces and mix it gently with the rest. Pour out onto an oven tray or one of those Moroccan terracotta oven dishes and sprinkle with salt. Roast for 20 mins at 200 c or until the tomatoes are starting to pop, but still hold their shape. Take the tomatoes out, and serve with whatever you like. Don’t forget to throw a few pieces of the garlic along with them. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 905kj
  • Fat Total 55g
  • Saturated Fat 15g
  • Protein 19g
  • Carbohydrate 83g
  • Sugar 21g
  • Sodium 1560mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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