Slow roasted pork belly with salsa verde

Name: Slow roasted pork belly recipe
Ingredients: 2kg/4½ lb pork belly; salt and pepper; 2 onions, peeled and finely sliced; a handful of rosemary and thyme; 200ml/7fl oz/generous ¾ cup dry cider or white wine; 300ml/10fl oz/1¼ cups chicken stock or water; a big handful of parsley leaves; 1 tsp finely chopped rosemary; a small handful of mint leaves; 1 garlic clove, peeled and roughly chopped; 2 tbsp capers; 12 anchovy fillets; 1 tbsp Dijon mustard; juice of 1 lemon; 100ml/3½ fl oz/7 tbsp olive oil

A recipe for slow roasted pork belly, cooked for hours in the oven and served with a salsa verde.

29 August 2024

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Pork belly’s dominance on the gastropub menu feels like something of a relic, but I quietly hope for – and have confidence in – its resurgence. It deserved its status. Being quite a tough, fatty cut, it responds best to long, slow cooking, giving the fat a chance to render and the meat a chance to soften. You are left with one of the most luscious pieces of meat imaginable.

Tip: For a delicious dish the next day, slice leftover pork belly and toss in Chinese five-spice, soy sauce and a little oil. Fry until crisp. Serve with pak choi and noodles.

A recipe from Let's Do Dinner by James Ramsden. Buy the book here.

Recipe notes