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Family Run, Award-Winning Greengrocer, Est. 2009

Slow-Roasted Pork Belly with Crispy Crackling

Slow-Roasted Pork Belly with Crispy Crackling



  1. Preheat your oven to 220°C (fan 200°C, gas mark 7). Score the pork belly skin with a sharp knife, careful not to cut into the meat. Rub the skin with sea salt and olive oil.
  2. Place the pork belly, skin side up, on a rack in a roasting tray. Roast for 30 minutes until the skin begins to blister.
  3. Reduce the oven temperature to 160°C (fan 140°C, gas mark 3). Add apples, onions, garlic, and thyme around the pork. Pour apple cider or stock into the tray (not over the skin). Roast for 2 hours.
  4. Increase the oven temperature back to 220°C for the final 20-30 minutes to get the skin crispy.
  5. Let the pork rest before slicing. Serve with the roasted apples and onions, and a side of your choice.