Slow Roasted Peppered Pork Belly
TIME: 3 hours | SERVES: 4
- 1kg pork belly
- 200ml chicken stock
- 55g jar of Smoky Pepper Steak Rub
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 onion, roughly chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fennel seeds
- 1 tablespoon sea salt
Pre-heat the oven to gas mark 7/220c
Score the pork belly skin then pour hot water over the pork belly and pat dry.
Shake a generous amount of Smoky Pepper Steak Rub over the skin and meat, sprinkle on the salt, rosemary and fennel seeds and rub these ingredients into the pork, ensuring that it gets into all the crevices.
Place the onion and chicken stock in a roasting tray and put the pork on top. Place tray in the oven and roast for 30 minutes, then reduce the heat to gas mark 3/140c and cook for a further two hours. Once cooked whack the heat back up to gas mark 7 for about 20 to 30 minutes to crackle the skin.
Take the pork out of the oven and leave to rest for 20 minutes before carving and serving. You can use the cooking juices to make a delicious gravy.