Slow Roast Pork Belly

Category : Food

Feeds 8


1 Large Pork Belly Skin on and scored
12 Large Carrots
4 Spanish Onions
1 Head of Garlic Peeled
2 Kg New Potatoes
6 Braeburn Apples
3 Bay Leaves
4 Sprigs Rosemary
6 Sprigs of Thyme
500ml Fresh Apple Juice
Olive Oil


Peel all your vegetables. Cut the onion into quarters the carrot in halves and leave the potatoes and garlic whole, unpeeled. Cut the apple into quarters and remove the core. Put all of your prepared ingredients into a large roasting tray and mix in the apple juice, a drizzle of olive oil, herbs and season lightly. Place your scored pork belly into a clean empty sink and pour a kettle of boiling water on top. Rub your pork belly with a little vegetable oil and rub in salt. This will ensure a really good crackling finish.

Place your pork belly on top of the vegetable filled tray and bake in the oven at 150ºc for 3 1/2 hours. Turn the oven up to 220ºc and give the pork a further 30 minutes. Take out and leave to rest for 10 minutes before serving. Serve the entire contents of the roasting tray.

The vegetables will be roasted, beautifully caramelised and full of the pork’s flavour, as well as having a lovely fruitiness from the apples.

Happy Cooking!

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Category : News

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