Slow roasted pork belly

Serving size: 4
Preparation time: 30 minutes
Cooking time: 4 hours 20 minutes

Piece of pork belly around 600g in weight
50ml rapeseed oil
40ml dry white wine
Black pepper to taste
Maldon salt to season

For the lentil stew:
200g Puy lentils
2 cloves of garlic, sliced
Small bunch spring onion
1 small red chilli, deseeded
2 tablespoons of chopped, fresh coriander
1 small bunch of fresh rosemary
Pinch of ground clove
Pinch of ground ginger
Pinch of ground nutmeg
1 litre vegetable stock
Salt to taste

For the gratin potato:
3 large Maris Piper potatoes
300ml double cream
200g grated Gruyère cheese
3 egg yolks
Pinch of ground nutmeg
Salt to taste

Featured in:
January 2013

Heat the oven to 230C. Score the skin side of the pork belly and pass under running hot water for 10 seconds. Rub with Maldon salt and freshly ground black pepper and place in a baking tray with the rapeseed oil. Bake at 230C for 20 minutes. Wet with the white wine and turn the oven down to 130C. Cover the tray with aluminium foil and cook for 4 hours.

Place the olive oil in a deep based pan and add the sliced garlic, spring onion and rosemary. Cook on low for 5 minutes and add the ground spices and chilli and cook for 1 minute. Wet with the stock and cook on low for 25-30 minutes.

Retrieve from the stove, discard the rosemary, season with salt and add the chopped coriander then set aside.

Meanwhile, peel the potatos and slice very thinly with the help of a mandoline. Blanch in boiling water for 30 seconds and drain.

Butter a plum bread loaf tin.

In a bowl mix the cream with the egg yolks, grated Gruyère cheese and season with salt and ground nutmeg. Add the blanched potato and layer them in the plum tin. Sprinkle with a small amount of cheese on the top and bake at 160C for 40 minutes.

Before serving, pan roast the skin side of the pork belly in a non-stick pan for 1-2 minutes until crispy.

Never miss a copy!

Big savings when you take out a subscription.

Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: apply, please email your submission as a PDF document to ... See MoreSee Less