Warm spicy pork belly

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Serves: 4

By RealityBites



  • 1 onion (for gravy)

  • 1 tbsp fresh thyme

  • 1 stick celery (for gravy)

  • 2 tsp sea salt

  • 1 carrot (for gravy)

  • 1 tbsp coriander seeds

  • 1 pork belly joint

  • 1 tbsp fennel seeds


<ol> <li>Unroll the joint and score the skin if it hasn't been scored already. Let it sit for 10 minutes to let the piggy smell dissipate.</li> <li>Bash the hell out of the seeds, thyme and salt in a pestle and mortar, or put in plastic bag and hit with rolling pin, or whizz in blender.</li> <li>Add olive oil to make a paste.</li> <li>Smoosh the paste all over the skin of the pork.</li> <li>Half the veg and put in a roasting tin, put the pork on a rack over it.</li> <li>Whack the oven up to high and blast for half an hour or so, then turn it down to 180C/Gas Mark 4 or so and put half a cup of water in the bottom of the tin.</li> <li>Cook it for as long as you can, but at least two hours.</li> <li>When it's done, make gravy by heating the veg and dripping in the tin on the hob, add a tbsp or so of flour and then the water from whatever veg you are doing with it (or stock, or just water).</li> <li>Decant into a saucepan and simmer for 10 minutes while the meat rests.</li> <li>Slice the joint into inch-thick strips and serve with roast potatoes etc.</li> </ol>

Additional Information

  • Egg Free

  • Dairy Free

  • Main Course

  • Meat

  • pork

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  • RealityBites 01/11/09 17:00

    Pork belly is so cheap and so good for slow roasting, this recipe is mega easy, too.