Slow Roasted Porc Belly with Crispy Crackling

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 7 hours


  • side of belly porc
  • 1 large onion (halved)
  • 4 large carrots (sliced)
  • 4 cooking apples (quartered)
  • 1.2 litres Welsh cider
  • 300ml water
  • 300ml cola
  • seasoning


  1. Preheat the oven to 140ᵒC.
  2. Take the flat piece of belly, dry the rind and score the fat with a sharp knife.
  3. Line a shallow roasting pan with foil.
  4. Add to this the halved onion, quartered apples, sliced carrots to act as a trivet, and season.
  5. Rest the belly porc skin side-up over the ingredients.
  6. Pour the Welsh cider, water, and cola into the roasting pan.
  7. Cover the porc with baking paper, and then foil, folding around the outside of the pan to seal.
  8. Place in the oven and cook for 6 hours.
  9. Remove the porc from the oven and carefully remove the baking paper and foil.
  10. Turn the oven temperature up to 200ᵒC. Toss the ingredients around the belly porc in the juices and fat.
  11. Return to the oven for a further hour to crisp the skin.
  12. Remove from the oven and allow to rest.
  13. Serve with creamy mashed potatoes and chunky bramley apple sauce.