How to slow roast Pork Belly and get Perfect Crispy Crackling | Dom Bill

#porkbelly #crispycrackling
Roasted pork belly is a wonderful dish, I love the crispy crackling and I serve mine with apple sauce, mash potato and gravy! It's a lovely juicy, succulent piece of meat to cook, follow my step-by-step recipe and you will not be disappointed.
With my recipe and ingredients this will turn out beautifully every time, and I cook mine in a traditional British way which is absolutely perfect for a Sunday Roast.
Ingredients-
➤ Pork belly, I used around 2 kilos in weight. Ask you butcher to debone but leave the bones with the joint
➤ 1 tbsp fennel seeds
➤ Handful of fresh sage leaves
➤ Dribble of groundnut oil
➤ 330ml bottle of English cider
➤ 5 white onions
➤ 3 cloves of whole garlic
Apple Sauce
➤ 4 cooking apples
➤ Castor sugar to sweeten
Mash Potato
➤ 6 large potatoes
➤ Cubes of butter
➤ Dash of milk
Gravy
➤ Apple sauce
➤ Chicken stock
Recipe-
1. Preheat your oven to 220°C. Take your pork joint out of the oven and allow to come up to room temperature. Pat dry with kitchen towel and season generously, I used some fennel seeds on the skin, and also some groundnut oil to help with the crackling.
2. Now cut the onions in half and place in a medium size roasting dry (depending on the size of your meat), add the sage leaves and lightly crush some whole cloves of garlic and place in. Rest your meat on top and pour half of the cider around the meat.
3. Place in the oven for 20-25 minutes and then take out. Reduce oven temperature to 160°C and then cook for a further 2-3 hours.
4. When you're an hour away, prepare your apple sauce. Peel, core and thinly slice the apples, put in a saucepan with the castor sugar and a dribble of water, place on a medium/high heat and let the apples start to break down. Add more sugar if you need to.
5. For the mash potatoes, peel and cut them up in small chunks to reduce cooking time, boil for 10-15 minutes, drain and then mash. I used a ricer which is a quicker way of doing it, add your butter, milk and seasoning and beat into a smooth mash.
6. Let the pork belly rest for 20 minutes, and in that time make your gravy. For mine I added 2 tbsp of apples sauce, the rest of the cider and some chicken stock. Reduce and season. To serve, cut the pork belly up, and dollop on the mash potato; add the apple sauce and pour on the gravy.
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[@DomBill1]

This is an absolute stonker of a dish, I love pork belly. :)

[@JM-jd7yp]

That looks fantastic. Really enjoyable series; thank you.

[@kat7777]

You're right about making our own sauces too... So easy 👍

[@DomBill1]

Thanks Kat, pleased you enjoyed!

[@russellellis4587]

It pity you don't say the oven temperature to start only to turn down after 20 mins ???

[@DomBill1]

Start at 220 for 20 mins, then you can turn down to 160