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30 mins

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Roast Belly of Pork Dinner Recipe

Roast Belly of Pork Dinner

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

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Roast Belly of Pork is one of those comfort foods that scream 'fat' and yet, properly cooked, it proves a satisfying meal without adding inches to your waist. So here's a way to create the whole meal all at the same time and without breaking sweat.

      Preparation Time: 30 Minutes + waiting

      Cooking Time: 2 Hours

Ingredients for Roast Belly of Pork Dinner

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 lb
Belly Pork (with the skin on)
4 tablespoons
cider vinegar
3 tablespoons
bay leaves
1 clove
4 large
4 large
3 sprigs
fresh thyme
2 tablespoons
olive oil
2 - 3 oz


How to Cook Roast Belly of Pork Dinner

  1. For the very best results, you need to plan Roast Belly of Pork a little in advance. To ensure the best crackling, the day before you plan to cook this meal, boil a kettle of water and pour the boiling water over the skin of the pork. Discard the water then baste the joint with cider vinegar, rubbing it all over particularly ensuring that the vinegar gets into the rind. Place the joint on a plate and leave, uncovered in the fridge overnight.
  2. Crush the bay leaves into tiny pieces and peel and crush (mince) the garlic. Mix this with the butter and season with salt and freshly ground pepper. Remove the pork from the fridge and spread the butter mixture all over. Set aside for at least half an hour for the flavours to develop.
  3. Pre-heat the oven to Mk 6 - 400ºF - 200ºC and place the pork, skin side up, on a wire rack above an empty roasting tray. Roast for one hour and then reduce the oven temperature to Mk 4 - 350ºF - 180ºC.
  4. During the first hour of cooking, prepare the vegetables... peel and cut the parsnips into long wedges, peel and cut the carrots into 2" (50cm) lengths and peel the shallots.
  5. After the pork has cooked for one hour, remove the roasting tray and add the parsnips, carrots and shallots. Then add the thyme and olive oil and a glass of water (be careful that the hot fat doesn't splash on you). Place the baking tray back in the oven underneath the cooking pork. Roast for a further one hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.
  6. Remove the pork from the wire rack and rest it in a warm place for 15 minutes. Meanwhile, toss the spinach leaves in with the vegetables from the roasting pan. Remove the vegetables and keep warm. Drain off any fat leaving the cooking juices behind to make Gravy. Finally, carve the crackling off the pork in one piece and cut into portions. Serve the pork and crackling with the roasted root vegetables and gravy.

If you like Roast Potatoes, you can add these to the vegetable tray. You will need to turn them regularly during cooking to ensure they are golden brown all over.
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Reviews of Roast Belly of Pork Dinner

Rating 5 out of 5 - Many cooks will make this recipe again February 06 2014
Fantastic dinner party recipe - put it in the oven and you are free to have fun with your guests. We have cooked this recipe a few times now and we love it!! Crispy crackling, totally delicious. I've adapted the recipe a bit... if i do a 3-4lb belly, I do 2 large onions and about 5 each of carrots and celery. A dozen or more garlic cloves does the trick. can't really have too much braised garlic, can you?
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again May 15 2013
Thanks Graham for recipe. My wife and I when eating alone have always pulled the meat apart and eaten it with our fingers (with some good wine and a little doze afterwards!). The grandkids love this way of eating (like pigs we call it). Belly of pork with so much flavour from the fat... Yum yum. Wonderful recipe, cheap and nice and easy to make.
(2 reviews)

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