pork belly roast

Never have I cooked any type of roast pork until today i tried this recipe as I absolute love pork belly when I eat out this was soo easy to follow and my god the crackling was sublime was nervous for a while about the hour mark but came out fantastic and the pork itself sooo tasty I added a touch of red wine to the juices for some extra depth but that was the only change again anther crackling effort from Jamie !!!!!!

i had never cooked pork belly before and this turned out perfect.... :D i will be making this again for sure, beautiful meal.

tip: I hate carrots, can't stand 'em. So I used apple, onion and garlic. Also squirted some honey over the crackling every now and then. Sauce was abso-pour-me-another-drink-damn-lultely-knee-looseningly-delicious! (and that was just the girlfriend) Can't wait to try this on the wife! Pork! Pork! Well done Jamie - what a guy....

been doing this for a year now, and its the first time i made it for my hubby.. ( we were apart for a year) and he told me he loved it :D i just add lemon juice to the rub to make it more acidic though.. so far so good... thanks for the recipe :D

The best!!!!!!!!!! delicious.... i cooked this for my employer's dinner and they loved it... 10 stars :-)

I've cooked this before and it's brilliant!<br /> Going larger this time - 2.2Kg. How long do I cook it for?

Cooked this for the 4th or 5th time today. It is typical Jamie - on the button and possible for those of us who are not trained chefs. Today I used swede as one veg in the pan and lifted the pork out of the juices for that last hour on cubes of the swede. I also added the stock during this last hour which saved a little time and was superb. Tks Jamie

Have made this several times and am making it again tonight; it is beautiful, simply beautiful.<br />

Fancied making pork belly for my boyfriend’s parents last weekend. I had never cooked / bought pork belly before. Decided to follow Jamie's recipe amongst all the other recipes out there (love him!!!). Pork came out fantastic! The crackling was amazingly crunchy and tasty. My guests were well impressed. Looked very mouth-watering too (better than the picture here ;) )! I must say that where the recipe says to wrap the meat in foil, I didn't! I didn't dare (based on the others comments here) so I only wrapped the meat part and left the crackling to air (in a very low temp oven)! Over all I give the recipe 10/10! Tricky cut of meat to come out so nice for the first try!

the best way to go is make freinds with your local butcher, ask him to cut the meatiest part of the pork belly into 120 mm squares, then follow Jamies recipe ..perfect everytime <br />

Want to impress my sisters with this recipe on our weekend break. Any advice on how much pork to feed 6 people (big eaters!), and how long to cook it for would be much appreciated. Thanks in advance all you Jamie fans!!

Cooked the belly tonight, used Parsnips due to a lack of carrots....it still worked a treat, yum yum...my sis has done it b4 but cooked the belly in some cider for the first half hour which draws out the excess fat/........if thats what you want!!!...thanks Jamie

"by Gem on Wed 26 Oct 2011 @ 15:09<br /> Can anyone help?? I'm cooking this tonight for my boyfriends birthday meal and my cut of meat is 750 lbs....how long should I cook it for? I'm desperate for it to go well, any tips welcome :o)" <br /> <br /> Gem, you mean 750 Grams right? :) <br />

Is this the temperatures for fan assisted ovens do you know? If not what do I adjust it to please?<br />

Can anyone help?? I'm cooking this tonight for my boyfriends birthday meal and my cut of meat is 750 lbs....how long should I cook it for? I'm desperate for it to go well, any tips welcome :o)

Oi! the piece of meat in this picture is obviously the same as the one in the pork shoulder recipe here http://www.jamieoliver.com/recipes/pork-recipes/bone-in-shoulder-roast , just in a different location! So is it belly or shoulder?? (looks like belly to me)

Made this on Sunday with roast potatoes, Rooibos syruped sweet potatoes and stewed green beans. Absolutely lovely stuff!

Tip. When resting the pork, plonk it in the middle of a piece of foil and fold the foil up the sides of the belly leaving the crackling protuding. This keeps the meat hot and moist but leaves the crackling crunchy.

Am making this for dinner tonight :) cross your fingers it goes to plan :) am making it with asparagus and sweet potatoes - anyone think that itll taste like heaven? lol

WOW. This was so delicious!! Really nice.xxxx

Grown the pig, fed the pig, just cooking the pig in this dish now. Hope it tastes as good as it smells! I have taken the advice and not covered it. Thank you!

Tried this yesterday, it was awesome. I never cover pork with foil though as it does make the crackling go soft - I always cover with a CLEAN tea towel.

I referred to this recipe for a nice Father's Day dinner and it's a winner! I put lemon zest and sage into the scores however.<br /> <br /> I don't know how other people go with crackling but I ended up putting the roast under a hot grill for 10 minutes to get the skin to crackle. I guess the end result is all that matters.<br /> <br /> I don't recommend foiling the pork. It's a nice cut that stays moist regardless and you want the crackle to stay crisp :)<br /> <br /> I posted about my roast here: http://ow.ly/6lzut

Has anyone else noticed that leaving the belly wrapped in foil while making the gravy makes the crackling soft? The gravy took forever to get nice and dark and thick. Is it the same with everyone else?

Dude you are the king.<br /> Now I'm on the good books with the speed hump.<br /> God bless ya mate.<br /> What a awesome roast.<br /> <br /> Regards <br /> <br /> Dude down under....wicked.

just got 5kg a whole belly of pork from my local butchers ooohhhh the joys !!!

Thanks for the advice cheese. Will let you know how it goes. Hopefully I'll reach culinary legend status like you have with your nearest and dearest with this one!

Lid off Stuc, at least it worked well for me. My wife refuses to cook pork now I've cooked this.... Apparently its my domain now. Crackling is insanely awesome!!! Thanks Jamie, ur a legend!

Anyone who has done this before please could you advise whether you cover the meat or leave it uncovered. Thank you!

Going to try this tomorrow with pork belly. Does anyone know if you roast it with the lid on or off? Want great crackling and tender meat. Advice appreciated!

This also works really well with pork shoulder and also thick pork belly ribs using same method, although cook for six hours with a larger shoulder joint.Doing it with pork belly ribs tonite following olivers method but using 5 or 8 thick pork belly ribs scored and skewered horizontally for ease of removing from tin at the stages you need too.As this is quite a robust and flavorsome cut of the pig i add fresh sprigs of rosemary, thyme and sage on top veg before pork goes back on top for last hour and when making gravy I add half a glass of shiraz cabinet and 600ml of beef stock and a tiny bit of thickener this makes for a really rich darker slightly thicker gravy which goes great with the pork and really fantastic if you are having it with some creamy mash

WHAT TO THIS!? MASH OR FRIES :?????

Doing it now. Keep your fingers X'd. Wish me top crackling people!

I made this dish last week. Like Diane I had two small bits of pork belly so I shortened the time a little. My husband came home early so I had no time to put the vegetables thro the sieve. I just served them as they were and we enjoyed it so much.

I've got two 600grm pieces of pork belly (couldn't find bigger) - any suggestions on how to adapt the cooking time?

Have been making this dish for my hubby for about 2 yrs now and it is his favorite dish. He loves the gravy and I make a amazing porous bake. Thanks Jamie for another mouthwatering dish.

Simple perfection. Starting eating pork belly after seeing JO cook it. This is a great recipe and even though I could have any meal I want for my 60th birthday, this is what i have chosen! Can't wait!!!!!

Trying this today.... The butcher didn't have pork belly but he gave me a portion that would be the most like it with the skin and everything.... Gotta wait one more hour ... my stomach hurts having to sniff the meat for so long but not be able to eat it yet :/ cannot wait!!! :D

I am doing his version of pork belly tonight. Mouths watering already. As far as the earlier comments about the smoking oven and food smells are concerned. The only smell you should have is a good food smell if you have ever taken the time to clean your oven. The heat at 220 will only make a filthy oven smoke and smell. Try cleaning it once in awhile.

I have been having this meal for 77 years and in my opinion is is the best part of the pig. I am having it tonight.

making this for dinner tonight..hope it turns out great, so far, so good, waiting for the next 40 mins to see if it worked :D

OMG I made this for dinner tonight and it was FANTASTIC!! The gravy was so good I could have eaten it on its own!

Just made this and my god it's divine!

To knock out the smell of that roasting fat (assuming open windows and/or use of extractor fan have failed??!!), light a Price's Chef's Candle - it banishes cooking smells like magic. Amazing but true!

A very easy way to keep the smell out of the kitchen, and to stop the fat going all over the oven is to :<br /> 1./ Cook it on the Barbie, out int the garden no smell in the house, no fat in the oven. Logic eh!!!!!<br /> 2./ Cook it in the oven but cover it with foil stops the fat going everywhere and also helps to keep it moist. But does not stop the smell.

Hey,<br /> If you want to get pork belly in Munich just go to Japeto's Organic Meat stall, its on the corner of Lolz and Gotya Street.<br /> <br /> The Salmon

Fantastic! Made this with free range pork (of course) and it was superb, best bit of pork I've had for ages. The only down side was having the oven so hot initially filled the house with smoke. Worth it though.

A M A Z I N G !!!<br /> <br /> This is now a family favourite!

Very good top dinner ! will defo do again xx<br />

This is a fabulous recipe. <br /> One thing I would add is to endure you dry the skin very well with paper towel. I have made this twice and it is exceptionally easy. Yes it does make the oven and house for days but oh what great aroma.

Please tell me where to get good Pork in Munich?

This is such a great cut and impossible to flop. I'm making this again for the family on Christmas Day - my dad's gonna love it!

This is such a great cut and impossible to flop. I'm making this again for the family on Christmas Day - my dad's gonna love it!

I am desperatly trying to print our Jamie Oliver's receipe for Pork Belly Roast but only blank paper comes out - what gives ?
Thanks hopefully for e-mailing me at the above address the receipe.
Cheers
Helen

I have a 1090 grams of pork belly cooking in the oven as per Jamie's recipe...however with only 30 mins to go it doesn't appear to be as moist as both recipe and the forum had said! My family will only eat moist, melt in the mouth meat - should I just hang in there and time will make it moister or have I messed up and should I abort!

i just cooked this... best roast ever.... had suddenly remberd this dish from when he cooked it on 'jamie oliver saves our bacon' and had to cook it and taste it! so nice, so easy to cook, such an underated cut of pork. <3 :D

Wonderful meal and cracking crackling. Just a word of warning however; my wife went nuts after I cooked it as the whole oven was covered in pork fat and the taste of roast pork continued to dominate everything cooked in it for a week afterwards. Be prepared to pull on some rubber gloves and get out the oven spray if you're going to try this one - oops!!

i recently had a beautiful pork belly at jamie's Italian restaurant in brighton, is this the recipie?

I am just trying this recipe now. I bought the pork but I noticed that there are bones going through it. Did anyone else notice same? I am hoping to serve this at a dinner party at the weekend but not sure now.

I have read a few comments saying meat was tough or crackling didnt crisp up as well as expected,if you want the best from this recipe you must use very good quality belly pork,it is still as cheap to buy from a farm shop or good butcher and has not been messed with by the supermarkets,far superior.The tastes in this dish are amazing.

Cooked this and am eating it right now. So delicious. My pork was smaller so I cooked it only slightly over 90 minutes. And the vegies only go in in the last 30. Used the sticky stuff and some stock to cook some macaroni for side. Lovely dinner.

Thank you so much, Jamie!

Great recipe. Caution: I used a gas bbq (with hood, of course); I'd reduce cooking times by about a quarter, so as not too overcook. For some reason, a gas bbq is hotter than a conventional convection oven.

i am trying this tomorrow, hope it turns out like all the reviews. will get back to you

I have roasted pork belly before and it turned out as tough as old boots, even though I cooked it for at least the time reccomended here. I found this recipe this morning and went straight to the butchers, I threw it in a hot oven (250) for 15 minutes added the veg etc and it has now been cooking since 9.30am this morning at 75 degrees occassionaly popping it up to 200 for about 7 minutes. It is now 17.20 and I am going to pop it back up really high to make sure the crackling is crisp, but I can already see the meat looks like its melting cant wait.

I made this tonight and it was sooooooooo yummy. Is there anyone as good as Jamie? Everything he does is so easy! And you can actually find the ingredients in a supermarket.

Have just cooked this belly of pork, it was absolutely delicious, I am not usually a fan of slow cooked meat but cooking this recipe the meat certainly didnt lose its flavour, the gravy also was very tasty and added alot of flavor to this dish.
Well recommended!!!

Gravy delicious! Pork went a little stringy/fibrous but crackling was cracking! Used the gravy veg. as side dish and they yummy too,!

Help for JohnS (15 March). I made the same mistake first time round. You leave the liquids out until after you have baked the vegs for a good hour. The first half hour must be in a very hot oven. I persisted after my first effort and now I can't wait till my next baking session. My comments may help kay as well.

This is amazing! Just cooked a whole pork belly for 8 and everyone said how delicious it was, even my 3 year old son. The gravy is fantastic and even my father-in-law who normally doesn't eat anything with garlic said he loved it. Got my pork from a local Gloucester old spot farm and it was fantastic. Thanks Jamie x

Oh Man. I'm just sitting down after having cooked and eaten this damn tasty meal. So easy to prep and cook. I was worried the pork wouldn't have been soft enough after only 2.5 hours but it was so tender and juicy, then there's the crackling.....then there's the GRAVY!! Had it with creamy mash, brocolli, mushy peas and a can of Pepsi. A meal fit for a king!! I'm going to give it a half an hour and have a chocolate eclair for dessert.

Meat was delicious. Gravy was a complete failure. After an hour in the oven the vegetables were quite solid and there was virtually no liquid around them. Did I have a low fat pork belly?

Next time I would put a lot of water in the pan for the last hour, or ignore the gravy part altogether and make my own from stock.

Frankly, I was disappointed that it didn't all come together as Jamie described it.

I had this recipe last week, and it was just amazing.
the whole family enjoyed it.
thank you Jamie.

not keen on belly pork but this just melted in my mouth, so lovely! i have most of jamie's recipe books all the recepies work and delicious!!!!! i love him he makes cooking easy and delicious, the best to watch is 'jamie at home ' those food are just havenly!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I did this the other night and it turned out brilliantly, enough for every1 and the expected fights over the crackling was entertaining ! A must try and very cheap meal too, my pork cost £3.89 for 4 people or something silly like that with all the veg & trimmings it was great value, bring on Sundays ! Ta Jamie

article in this site very grade and benefit for me,am will be to visit again to here

my pork belly was really juicy and wet i served it with cream crackers and rice crispys

I have tried many, many different methods of cooking ribs. I find that whenever i boil the pork first it gets very tough. This is one of the better recipes i've used, the hot oven for the crackling and then the lower oven to release the fat and baste the meat - delicious!

One thing I picked up somewhere else, which in my mind just lifts the dish a bit... mix up a basting liquid comprised of 50% veg. oil and 50% apple juice. Rub this all over the skin before you first put it in the oven. It adds a subtle apple flavor to the meat and the oil gets the skin up to a higher temperature which makes for better cracking.

My problem now though - I have a 6kg side of pork as i'm cooking for 10 people tonight. I'm not sure what impact this will have on the cooking times though. I don't want to be eating at midnight so any ideas would be appreciated! :-)

hey jamie , im your fan, but guess what!!! i dont have a tv show program to see all your recipes.....

I'm so hooked on this! I've made it every week since the program aired!!! Thanks for this Jamie!!!

Hiya I never ued to like pork belly but i love it now, my partners dad is a small business butcher so we have all are meats off him never supermarket meats and i love having pork belly after your show he said every body has been coming in to the shop for cheaper cuts of meat they can't get enough of them, he got alot more custom after your show, i just want to say thank you for doing that show it help him keep his business.
Teresa Rose, Dudley, West midlands.

We are cooking this right now - it looks and smells delicious! I'll let you know how it tastes :)

I made this tonight and was really looking forward to it, but it didn't look like Jamie's did when he took it out of the oven and pulled the soft meat from the joint. Mine was slightly rubbery and the crackling nearly broke my teeth. I followed the recipe exactly and although it was very tasty I think needed longer cooking. I seem to recall Jamie said on the TV program he cooked it for 7 hours, is this correct?

Hi Jamie,
Bought a lovely looking pork belly from Brindon Addy, So we are following you to a TEE!!! By the way the timing of this dish means you can do other stuff like assembling flat packed furniture at the same time. Just to show us guys can multi-task after all!
Cheers mate Mike.

Where would I place the pork in an aga. I am scared that it will burn in top oven.

hi jamie just to say what a wonderful chef you are we tryed your belly pork dish tonight what a lovely meal we had 10/10 all your dishes we have tryed so far have been the tops thanks jamie love john and marje xx

I am doing the roast belly pork as per the recipe but I wondered whether I was supposed to cover the pork with tin foil from the beginning at all because my kitchen is now full of smoke?! The overn is clean before anyone comments so the only reason it is smoking I think is because of the fat. any suggestions? thanks

Cooked slow roast sholder last weekend it was great so easy! So Im giving pork belly ago tonight for the wife for V day using some local Cornish Pork. Love it. served up with mash and green beans it's a winner. Don't just buy British buy local if you can from your butcher x

I'm making this for Valentines dinner and so looking forward to it. I would also love to get a Save or British Bacon T-shirt as well. Does anyone know where to get one?

I bought some pork belly earlier today- my mum is worried it will be really fatty but I am going to try this recipe tomorrow night- can't wait to find out what it tastes like!
The tesco packet label specifically said it was from outdoor reared British pigs- I was worried about trusting the label and I hope it was ok!

im not a big pork fan, but we had a hog roast for my wedding and the meat was soooooo good but i wasnt sure about cooking pork myself. this was really easy and came out almost as good as on my wedding day!! tahnk you jamie x

Do you cook for the recommended time regardless of size of joint? Ive got small roast just half k.gram
Jamie's slow roast lamb was a bit hit too.

I'm Jewish so pork is a new thing for me.... tasted great though! really regretting all those years i've missed out on pork. Thanks a lot Jamie.

I cooked this today and it was fantastic! This is so easy to do, so there is no excuse.
The only thing I would point out is if you get a smaller bit of meat don't do the extra hour e.g. I had a small piece and cooked it on 220 for 30 min and then for 1hr on 180 and it was perfect.
Also, the gravy from this is to die for - Jamie is brilliant!!

I'm looking forward to this tonight. Thank you, and all the other cooks involved in this latest initiative, for your absolute determination to improve the lot of our animals, our farmers, and all of us who eat the food. I live on a restricted budget, and have always eaten organic and local food where I could, but time and money have meant that I have bought most of my food through supermarkets. I have now, because of you lot, got so angry that I no longer use a supermarket; I buy everything from a local organic company that sources all food from local farmers and has the farm of origin on the wrapping. I make one order a week, which I can adapt every time, and that is delivered and I simply make that last until the next one. So not only have I saved time shopping, but I have lovely food, albeit a bit less of it,and I am doing something about the problem. Keep going - you really are making a difference. Thank you.

MY HUSBAND IS DIAGNOSED WITH LUNG CANCER, WE'RE REALLY SO DEVASTATED. MY HUSBAND IS ASKING ME TO COOK THIS BELLY PORK (ROAST) ON VALENTINES DAY, HOPE IT WILL TASTE AND TURN THE WAY YOU COOK. THANK YOU SO MUCH, IT WILL DEFINETELY GIVE A SMILE TO MY HUSBAND INSPITE OF HIS ILLNESS.

I made this tonight...and not only was it easy...but it was superb!!!
I'm Cuban so pork is not a new thing for me... but this recipe gave it a whole new twist!
Thanks Jamie!!
Save our bacon everyone!
Jamie...I want a tshirt that says save our bacon...where can I get one!??

I made this recipe today and it was beautiful. We regularly have rolled belly pork stuffed with sausage meat and seasonal vegetables. It is a really tasty meal but the meat must be roasted quickly to begin with but then slowed down to be cooked properly. Very tasty, even when cold.

I made this last night and it was so delicious. The crackling was thin and crispy, so didn't break your teeth as you bit into it. The meat was so nice and moist and had absorbed the flavors of the seasoning and the vegetables. The most delicious pork I've ever tasted, not too fatty (as some would expect of pork belly) and so succulent. Then to top it off, the gravy recipe was fantastic. I doubt i'll ever buy a tub of Bisto ever again. So easy to make and the flavor is sublime.

Pork belly is a very cheap cut of meat as well. I bought a small piece which cost me £3.50 and it fed 4 adults. I will definitely be cooking again as I was so impressed.

Definitely worth a try!

Went to a friends Saturday night for Dinner and they cooked this!!!!!!! Buon Appetito. Molto Grazia, Deano & Guiliana