Together
By Jamie Oliver
Slow-cooked pork belly
Not Too Tricky
serves 12
About the recipe
Getting ahead is the absolute best thing you can do with this recipe – cooking the pork the day before you need it means all the fats will have solidified so it’s easier to slice, and you’ll also get a much better flavour. As well as achieving incredible tenderness from the slow cook, you get crispy golden gnarliness from the roast on the day.
Recipe From
Ingredients
4 fresh bay leaves
1 heaped teaspoon smoked paprika
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ground allspice
1.5kg piece of higher-welfare boneless pork belly, skin off and reserved (see tip below)
Top Tip
Ask your butcher to remove the pork skin in one piece, ready to roast.
Method
GET AHEAD
- Preheat the oven to 180°C/350°F/gas 4. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush. Muddle in the spices and 1 teaspoon each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now).
- Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hours. Remove, cool and refrigerate overnight.
ON THE DAY
- Preheat the oven to 200°C/400°F/gas 6. Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hour, or until golden and crunchy.
- Transfer the pork belly to a board, slice 1cm thick, then lay across a large baking tray (reserving the tray of juices for my Black beans & cheese). Roast the pork for 30 minutes, or until crisp, sizzling and golden.
- Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling. Serve up at the table with all the sides, ready for taco building.
Scrub 1 butternut squash (1.2kg), carefully halve it lengthways and deseed, then slice 1cm thick and toss with the spice mixture. Roast in a tray on the bottom of the oven at 200°C/400°F/gas 6 for 30 minutes, or until soft and golden.
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