Slow Roasted Pork Belly with Crispy Crackling
- Side of belly pork
- One large onion (halved)
- 4 large carrots (sliced)
- 4 cooking apples (quartered)
- 1.2 litres Welsh Cider
- 300ml water
- 300ml cola
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- Preheat the oven to 140ᵒC.
- Take the flat piece of belly, dry the rind and score the fat with a sharp knife.
- Line a shallow roasting pan with foil.
- Add to this the halved onion, quartered apples, sliced carrots to act as a trivet, and season.
- Rest the belly pork skin side-up over the ingredients.
- Pour the Welsh cider, water, and cola into the roasting pan.
- Cover the pork with baking paper, and then foil, folding around the outside of the pan to seal.
- Place in the oven and cook for 6 hours.
- Remove the pork from the oven and carefully remove the baking paper and foil.
- Turn the oven temperature up to 200ᵒC. Toss the ingredients around the belly pork in the juices and fat.
- Return to the oven for a further hour to crisp the skin.
- Remove from the oven and allow to rest.
- Serve with creamy mashed potatoes and chunky bramley apple sauce.