Warm spicy pork belly

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Prep time:

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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


  1. 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.
  2. 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.
  3. Add olive oil to make a paste.
  4. Smoosh the paste all over the skin of the pork.
  5. Half the veg and put in a roasting tin, put the pork on a rack over it.
  6. 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.
  7. Cook it for as long as you can, but at least two hours.
  8. 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).
  9. Decant into a saucepan and simmer for 10 minutes while the meat rests.
  10. Slice the joint into inch-thick strips and serve with roast potatoes etc.

Additional Information

  • pork

  • Meat

  • Main Course

  • Dairy Free

  • Egg Free

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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.