Belly Of Pork With Garlic, Lemon And Thyme Recipe

Name: Belly Of Pork With Garlic, Lemon And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 kg) pork belly, piece; 12 garlic cloves, peeled and bruised; 3 lemons, zest of; 2 tablespoons of chopped thyme; 2 tablespoons olive oil; salt & freshly ground black pepper; For the salsa verde; 1 bunch flat leaf parsley; 1 bunch basil; 1/2 bunch coriander; 2 roasted garlic cloves, peeled; 150 ml olive oil; lemon juice; salt & freshly ground black pepper

Servings: persons

1 (1 1/2 kg) pork belly, piece
12 garlic cloves, peeled and bruised
3 lemons, zest of
2 tablespoons of chopped thyme
2 tablespoons olive oil
salt & freshly ground black pepper
For the salsa verde
1 bunch flat leaf parsley
1 bunch basil
1/2 bunch coriander
2 roasted garlic cloves, peeled
150 ml olive oil
lemon juice
salt & freshly ground black pepper

1
Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
2
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
3
Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
4
Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
5
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
6
Remove from oven, slice and serve with salsa verde.

1024

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1 1/2 kg) pork belly, piece, 12 garlic cloves, peeled and bruised, 3 lemons, zest of, 2 tablespoons of chopped thyme, and more.

Yes, Belly Of Pork With Garlic, Lemon And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Belly Of Pork With Garlic, Lemon And Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions