The Hairy Bikers' roast belly of pork recipe

Name: The Hairy Bikers' roast belly of pork recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg (3.3lbs) Pork belly, deeply scored; 2 tbsp Finely chopped fresh thyme leaves; 2 tsp Sea salt flakes; 1 tsp Coarsely ground black pepper, plus extra to season; 3 Medium apples, peeled, quartered, cored and cut into thick slices; 2 Medium onions, sliced; 1 Good handful of fresh sage leaves; 2 tsp Plain flour; 200 ml (7fl oz) Cider; 1 Pinch of freshly ground black pepper

Servings: persons

1
Preheat the oven to 240C/Gas 9.
2
Place the pork on a board and pat the rind dry with kitchen paper if it feels at all damp.
3
Mix the thyme with the salt and pepper and rub this seasoning mixture into the pork rind and the underside of the pork.
4
Place the pork in a sturdy roasting tin or flameproof baking tray and roast for 25-30 minutes.
5
This will give the rind a chance to bubble and become really crisp.
6
Turn the oven down to 180C/Gas 4 and continue roasting for another hour.
7
Toss the apples with the onions, whole sage leaves and a few twists of black pepper.
8
Make a compact pile in the centre of a clean, smallish roasting tin.
9
When ready, remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces snugly underneath the meat so they don't burn.
10
Keep the first roasting tin to one side because you'll need the cooking juices to make the gravy.
11
Return the pork to the oven and cook for a further hour until the meat is really succulent and tender.
12
Take the first roasting tin, skim off any fat from the cooking juices and place the tin over a medium heat.
13
Stir in the flour and cook for a minute or so, stirring constantly.
14
Gradually stir in the cider and 100ml of water and bring to a simmer.
15
Cook for 3-4 minutes, while stirring.
16
Strain through a sieve into a small saucepan and season to taste.
17
Set aside.
18
When the pork is cooked, transfer it to a carving board.
19
Scoop up the apple and onion with a large spoon and place in a warmed serving bowl.
20
Reheat the cider gravy until bubbling and cut the pork into thick slices.
21
Serve the pork and crackling with the apple and sage and the hot gravy.

980

kcal

Calories

Fat

Carbs

103

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 1.5 kg (3.3lbs) Pork belly, deeply scored, 2 tbsp Finely chopped fresh thyme leaves, 2 tsp Sea salt flakes, 1 tsp Coarsely ground black pepper, plus extra to season, and more.

Yes, The Hairy Bikers' roast belly of pork recipe 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!