Slow-Roasted Pork Belly
Slow-Roasted Pork Belly is a timeless classic that combines indulgent textures and bold flavors for an unforgettable dining experience. The carefully prepared pork belly is infused with an aromatic marinade of garlic, cloves, caraway seeds, chili flakes, and thyme, adding layers of flavor to every bite. The initial high-heat roast creates an irresistible golden crackling, while the slow-roasting process ensures the meat is tender and succulent.Served with comforting sides like mashed potatoes and autumn salad, this dish is perfect for special occasions or cozy family meals. Its rich flavors and crisp textures make it a showstopper on any table. Whether you’re preparing a festive feast or a weekend roast, this recipe is a foolproof way to impress your guests with minimal fuss.Take your time with the preparation and roasting process, and you’ll be rewarded with a dish that’s both rustic and sophisticated—a true celebration of hearty, delicious cooking.
Equipment
- Sharp Knife Essential for scoring the pork belly skin for crisp crackling.
- Mortar and Pestle or Spice Grinder: To create a smooth marinade paste.
- roasting pan Large enough to hold the pork belly and allow for even roasting.
- Oven Required for the slow-roasting and crisping process.
- Cutting Board and Carving Knife: For slicing the rested pork belly into portions.
Ingredients
- 1 slab pork belly about 2 kgs with skin on
- 2 cloves garlic
- a pinch of ground cloves
- ½ tsp caraway seeds
- ½ tsp dried chili flakes
- 2 tbsps thyme leaves
- 2 tbsps olive oil
- 1 tbsp lemon juice
- 2 onions sliced
- autumn salad and mashed potatoes to serve
Instructions
- Using a sharp knife, score the pork belly skin and fat in a crisscross pattern, without cutting into the meat. Set aside.
- Place the garlic, ground cloves, caraway seeds, chili, thyme and some sea salt in a mortar-and-pestle and crush to paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and let stand at room temperature for 30 minutes.
- Preheat the oven to 220°C.
- Arrange the onion slices in a roasting pan and place the pork on top. Roast for 30 minutes. Reduce the oven temperature to 170°C, then roast further for about 3 hours or until the pork is tender and cooked through, and the skin is crisp. Rest the pork belly, uncovered, for 20 minutes, then cut into slices. Serve with autumn salad and mashed potatoes.
Notes
Preparation Tips:
- Scoring the skin helps the fat render out and creates a crispy crackling. Be careful not to cut too deep into the meat.
- Letting the pork rest at room temperature after marinating ensures even cooking.
Flavor Enhancements:
- Add a splash of white wine or chicken broth to the roasting pan for additional flavor and moisture.
- Sprinkle sea salt over the pork skin just before roasting for extra crispness.
Serving Suggestions:
- Pair with roasted seasonal vegetables like carrots, parsnips, or Brussels sprouts.
- Serve with a tangy apple sauce or mustard on the side to complement the pork’s richness.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C to retain the crispness of the crackling.
Nutrition
Calories: 74kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 6mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 194IUVitamin C: 9mgCalcium: 26mgIron: 1mg
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