Get it right: roast pork belly

  • rib-in pork belly 2.5kg
  • sea salt flakes 1½ tbsp
  • thyme 10 sprigs, leaves picked
  • black peppercorns crushed to make ¼ tsp
  • vegetable oil a drizzle
  • onions 2, thickly sliced
  • celery 2 sticks, halved horizontally
  • chicken stock 300ml
  • dry cider 330ml bottle
  • wholegrain mustard 1 tbsp

Method :


Put the pork belly in the fridge overnight, leaving the skin exposed to dry. The next day, use a sharp knife to score the skin in 1cm intervals, being careful not to go through to the meat. Mix together 1 tbsp of the sea salt, the thyme leaves and black pepper, and rub thoroughly onto the meat but not the skin. Chill, uncovered, for 1 hour, then remove from the fridge for another hour to come back to room temperature.


Heat the oven to 230C/fan 210C/gas 8. Rub a drizzle of oil over the skin and season with the remaining sea salt, making sure to get it between the scored cuts.

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