- Preheat the oven to 140ºC / 120ºC fan / Gas 1.
- Take the flat piece of belly pork, dry the rind and score the fat with a sharp knife.
- Line a shallow roasting tin with foil. Add the onion, apples and carrots to act as a trivet, and season.
- Rest the pork skin side-up over the veg mixture. Pour the cider, water and cola into the roasting pan.
- Cover the pork with baking paper, and then foil, folding around the outside of the tin to seal. Place in the oven and cook for six hours.
- Take the pork from the oven and carefully remove the baking paper and foil.
- Turn the oven temperature up to 200ᵒC / 180ᵒC fan / Gas 6. Toss the ingredients around the belly pork in the juices and fat and return to the oven for a further hour to crisp the skin.
- Remove the tin from the oven and allow the pork to rest.
- Serve with creamy mashed potatoes and chunky Bramley apple sauce.
Super slow roasted pork belly with crispy crackling
- Prep time 10 mins
- Cook time 7 hrs
- Serves 4
Ingredients
- a side of belly pork
- 1 large onion, halved
- 4 large carrots, sliced
- 4 cooking apples, quartered
- 1.2 litres Welsh cider
- 300ml water
- 300ml cola
- seasoning
Method
Super slow-roasted pork belly with crispy crackling, served alongside broccoli, carrots, and creamy mashed potatoes.