Slow Roast Pork Belly with Roasted Roots

Slow cooking with the AGA gives melt-in-the-mouth pork. Use the roasting oven first for crispy crackling then the simmering oven for long slow cooking.

Slow roasted pork

A piece of pork belly, bone-in, approx 1.4kg

6 onions, peeled and halved

1 tbsp fennel seeds, lightly crushed

1 tsp salt

1 tsp olive oil

A few root vegetables, for example 3 carrots, 250g baby potatoes, a bulb or two of fennel, all cut into 2cm chunks.

1. Unwrap the pork and store uncovered overnight in the fridge.  

2. Take a half-sized AGA roasting dish and place the onions on the base, cut side down. Season the underside - the fleshy part - of the pork with salt and pepper. Turn the pork over and rub the fennel seeds into the cracks between the scored skin. Brush off the excess on to the onions below. Rub 1 tsp salt all over the skin then oil with 1 tsp olive oil.

3. Cook in the AGA roasting oven, on the second set of runners for 40 - 60 mins so that the skin is really crispy.

4. Lift the pork out and quickly add 300ml water to the onions, stir well while heating on the simmering plate then strain through a sieve into a small pan and set aside. 

5. Put the prepared root vegetables into the roasting tin - no need to wash it - and place a grill rack on top and then the pork on the rack.

6. Cook in the AGA simmering oven for 4 - 5 hours.  For eR7 models, cook in the baking oven on B2 for 3 - 4 hours. Occasionally, lift the grill rack and stir the roasting vegetables.

7. To finish, heat the onion juices, season with salt and pepper and add a little wholegrain mustard if you like. Add a little cornflour for a thicker sauce. Carve the pork into 6 pieces, serving some crackling with each piece.

Serve with some steam fry savoy cabbage.

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