Super slow roasted porc belly with crispy crackling

  • Prep time 10 mins
  • Cook time 7 hrs
  • Serves 4


  • a 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 / 120ᵒC fan / Gas 1.
  2. Take the flat piece of belly porc, dry the rind and score the fat with a sharp knife.
  3. Line a shallow roasting tin with foil. Add the onion, apples and carrots to act as a trivet, and season.
  4. Rest the porc skin side-up over the veg mixture. Pour the cider, water and cola into the roasting pan.
  5. Cover the porc with baking paper, and then foil, folding around the outside of the tin to seal. Place in the oven and cook for six hours.
  6. Take the porc from the oven and carefully remove the baking paper and foil.
  7. Turn the oven temperature up to 200ᵒC / 180ᵒC fan / Gas 6. Toss the ingredients around the belly porc in the juices and fat and return to the oven for a further hour to crisp the skin.
  8. Remove the tin from the oven and allow the porc to rest.
  9. Serve with creamy mashed potatoes and chunky Bramley apple sauce.
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