This dish is soooooo easy to make and soooooo yummy. Seriously!! One thing you do need is time. For about 2.3 kg pork belly, it needs around 3 hours + 30 minutes in the oven. But it’s soooooo worth it…

I made this for Christmas dinner, and to accompany the slow-roasted pork belly were roasted potatoes and steamed vegetable.

The original recipe is from Donna Hay magazine Dec/Jan 2010 issue 48. The pork belly is roasted with apple and cinnamon. I omit the apple and cinnamon :D.

Slow-roasted pork belly

(from Donna Hay magazine, Dec/Jan 2010 issue 48)

(serves 6)

  • ¼ cup (60 ml) olive oil
  • 2.3 kg pork belly, on the bone
  • 40 gr sea salt flakes
  • 1 head garlic, cloves separated
  • 2 brown onions, peeled and quatered

Redcurrant glaze

  • 1 cup (340 gr) store-bought redcurrant jelly
  • 1 cup (250 ml) white wine
  • 1 cup (250 ml) chicken stock. I used 1 chicken stock cube dissolved in hot water

Step 1. To make the redcurrant glaze, place the jelly, wine and stock in a small saucepan over high heat, stir to dissolve jelly and bring to boil. Reduce heat to medium and simmer for 15 minutes or until thickened slightly. Set aside.

Step 2. Preheat oven to 160ºC. Rub oil over the pork and salt into the skin (see note below). Place pork skin-side down in a baking tray lined with baking paper and cook for 3 hours.

Drying out the skin will make crisp crackling. Place the pork belly, uncovered, on a wire rack in a tray in the fridge overnight. Pat dry with absorbent paper before roasting. Rubbing the skin with oil and salt creates a crunchy crackle.

Pork belly

Step 3. After 3 hours, increase the oven temperature to 200ºC. Turn over pork, add garlic cloves to the tray and cook for a further 30 – 40 minutes or until pork skin is golden and crispy. In the last 15 minutes of roasting, add brown onions. Serve with the redcurrant glaze.

Turn over pork belly after 3 hours

Slow-roasted pork belly ready

Yummmmmm

Slow-roasted pork belly served with roast potatoes and steam vege

The crackling is indeed crisp and crunchy, the pork meat melts in your mouth… Absolutely yummy!!!

xxx,
Inge

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