Rolled Slow Roasted Belly of Pork – Seasoned and Roasted to Perfection
Preparation Time: 5 Minutes to saute and roll Slow Roasted Belly of Pork. We recommend to leave overnight to marinate although you can cook straight away if necessary.
Cooking Time: About 3 Hours
Stick of Celery
Generous Amount of Black Pepper
1tbls Sea Salt
Bunch of Oregano
3 tbls of Olive Oil
2kg Pork Belly
50cm Butchers String
Cooking Method for Slow Roasted Belly of Pork
Preheat oven to 200C/Gas 6.
Chop Celery into rings and Sauté with herbs, pepper and salt. Mix with half the Olive Oil.
Place the Pork Belly skin down on your chopping board, generously apply and rub the sautéed herb mix onto the pork meat.
Carefully roll up and tie tightly with the butcher’s string.
Leave to marinate overnight where possible.
Rub the remaining olive oil on the skin and apply a generous amount of sea salt.
Place in the oven on a rack or in a deep tray for half an hour.
Lower the heat to 160C/Gas 4 for 2 hours.
To get the best crackling, for the final 30 minutes turn the heat up to 220C/Gas 7.
For best results leave to rest for 10 Minutes before serving.
Serving Suggestion: Carve up and present on a serving board/platter.