Pork belly and roast veg

Pork belly and roast veg


5 people made this

About this recipe: When you buy your belly pork ask the butcher to score it for you.

joe274 Yorkshire, England, UK

Serves: 4 

  • pork belly (about 1.5kg)
  • salt and black pepper to taste
  • 2 red onions, cut in half
  • 2 carrots, halved lengthways
  • 1 bulb of garlic, broken up but skins on
  • 2 sticks of celery, halved
  • bunch of thyme
  • 600ml veg stock

Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

  1. Preheat the oven to 220 C / Gas 7.
  2. rub salt in the scores on your pork belly. Season underside with salt and pepper. Place in roasting tray and roast for 30 minutes.
  3. After 30 minutes turn down heat to 180 C / Gas 4, and roast for a further hour.
  4. Take out of oven and baste with the juices in the tray. Set meat to one side and place the veg in the tray. Put the meat on top of the veg and roast for one more hour.
  5. Take the meat out and leave to rest in foil.
  6. Heat the veg and juices still in the roasting tray with the veg stock. Push through a sieve and you have some yummy gravy.

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Reviews (1)


Lovely meal enjoyed by all. Simple to do - 07 Apr 2014

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