Slow Roasted Belly Pork

A succulent Slow Roasted Belly Pork which is certainly worth waiting for. 

Slow Roasted Belly Pork


2 kg (4½ lb) belly of pork, skin deeply scored

2 tsp Chinese five spice powder

Salt and freshly ground black pepper

50 ml (2 fl oz) olive oil

2 large Bramley apples, peeled and chopped

Juice of ½ a lemon

600 ml (1 pint) light stock

Serves 8-10


1. Place the pork in a meat tin, fat side up. If the skin is at all wet, dry thoroughly using kitchen paper. Sprinkle the Chinese five spice over the skin, and season generously with salt and pepper. Drizzle over the oil. Toss the apple in the lemon juice and arrange around the meat.

2. Hang the meat tin on the fourth set of runners and roast in the main oven at 160°C (325°F), gas mark 3, for 3-3¼ hours.  

3. Remove to a warm platter to rest. Add the stock to the roasting tin and de-glaze the cooking juices and cooked apple to make a rustic sauce.  

4. Slice the cooked pork, making sure everyone has a piece of crisp crackling. Serve with lots of creamed potatoes and a crisp green vegetable or stir-fry.

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