Super slow roasted pork belly with crispy crackling

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


  • 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


Super slow-roasted pork belly with crispy crackling, served alongside broccoli, carrots, and creamy mashed potatoes.

  1. Preheat the oven to 140ºC / 120ºC fan / Gas 1.
  2. Take the flat piece of belly pork, 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 pork skin side-up over the veg mixture. Pour the cider, water and cola into the roasting pan.
  5. 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.
  6. Take the pork 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 pork 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 pork to rest.
  9. Serve with creamy mashed potatoes and chunky Bramley apple sauce.
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