Pork Belly Roast

Slow Roast Pork Belly with Pommes Fondants, Buttered Leeks & Roasted Beetroot

  • Heat the oven to 180C/160Fan/Gas 4. Score the fat of the pork belly and place on a wire rack over a roasting tray, Season well. Cook, skin side up for 1 hour 30 minutes. Then increase the oven to 220C/200Fan/Gas 7 and cook for a further 20 minutes to make the crackling nice and crispy. Remove the pork and rest for 45 minutes.
  • To make the leeks, trim them and wash them thoroughly and slice into rounds. Heat the oil and butter in a frying pan and fry the leeks gently for roughly 10 minutes until soft. Season and add the lemon juice at the end.
  • For the potatoes, peel and slice the long edges away to make neat square towers of potatoes. Melt the butter in a frying pan with a lid and add the potatoes to brown for 3 minutes each side. Add the garlic and the stock and season. Reduce the heat to very low and place the lid on. Cook for 40 minutes until the stock has been absorbed and they are tender. Check them occasionally in that time to make sure that they are not sticking.
  • For the beetroot, peel and quarter them wearing gloves. Then spread them on a baking tray and toss them in the oil and season. Cook for 1 hour until tender.
  • To make the gravy, remove the fat from the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 2 minutes, scraping the pan for all the gooey bits. Slowly stir in the stock and cook for 5 minutes until thickened.
  • Serve the pork on top of some leeks and the crackling on top. Add the other sides and drizzle over the gravy.

Inspired by a recipe in BBC Good Food Magazine