Pork belly recipes
Pork belly is a fatty cut that is used to make streaky bacon. The amount of fat means that it needs to be cooked either very slowly, to render out the fat and get the meat really tender, or sliced thinly and cooked very quickly. It makes an affordable roast, with crisp crackling it is unbeatable, but also can be chopped and stir-fried or barbecued.
This juicy roast pork belly recipe has crisp, crunchy crackling infused with rosemary and fennel. A luxurious and economical dinner party classic.
More pork belly recipes
Preparation
This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out. For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).
Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render down during the slow roasting period, keeping the meat moist and adding flavour; the excess fat can then be poured off before serving.
