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Slow Roasted Pork Belly

Slow roasted Pork belly

Juicy roasted salt and pepper Pork Belly Roast with the Crispiest Crackling.
This is such a simple dish, so many people’s favourite meal!!!

(Serves 6)

Ingredients:

  • 2kg Pork Belly – Bone In
  • 6 Carrots
  • 1 Head Broccoli (Cheese sauce is awesome)
  • 3 Med Sweet Potatoes
  • 1 1/2 Cups Rice
  • Gravy

Method:

  • Get Wozza’s to score the skin (I like it nice and thin!)
  • Season generously with salt and pepper
  • Preheat oven to 220’C and roast for 30min
  • Reduce heat to 160’C and roast for a further 1.5hrs
  • Remove the pork belly from the oven, cover with tin foil and allow to rest for 10min
  • Carve and serve!

Serving Suggestion:

  • Serve with glazed carrots, broccoli, sweet potatoe mash or roast potatoes
  • I always enjoy rice
  • Please make gravy with all the meat juices… your guests will love you more!!!
  • Serve with apple jelly or sauce

Crackling Tips:

  • For the best crispy crackling, the pork skin must be dry
  • Salt helps the skin to crackle
  • High heat (220 – 230’C) helps the skin to crackle
  • Some people use high heat at the end, some at the beginning. I don’t think it makes a difference – you choose what works best for you.

Tips

  • Resting the meat after cooking allows the meat juices to be absorbed into the meat
  • For webber braai cooking, fill each side of your webber with Wozza’s hardwood briquettes, and roast for approx. 1.5hrs.
  • For direct braai-ing, make a medium heat fire using Wozza’s hardwood charcoal.
  • Place the pork belly roast, skin down, and braai. Please be careful that your fire is not too hot, don’t burn the crackling. If the fire flames up, turn the meat bone down, continually flipping over until cooked. (approx. 1hr20)

Try some of our other recipes

Ox Tail

A hearty South African Oxtail stew made using our Grade A Oxtail beef.

Beef Rib Eye

Bone in Roast!!! Grass fed (of course) and dry aged. An all time must have!

English Roast

Roast at 180 degrees until medium-rare. Plus minus – 40 to 60mins depending on size. Serve with rice, peas, baby carrots, roast potatoes and gravy; hot English mustard on the table and you’re good to go!

Beef Stir Fry

Garlic Red onions Orange sweet potato Mushrooms Green peppers
Chilli Sirloin steak

Beef Fillet

Grassfed beef fillet stuffed with plenty of garlic, marinated over-night in olive oil, onions, thyme, rosemary and black pepper.
Added lots of Himalayan rock salt just before cooking . Braai’d whole on hot coals for 15-20mins