Comments on: Slow roasted pork belly

By: Becca

Becca — Tue, 04 Oct 2011 09:46:39 +0000

I’ve just bought a joint at the farm shop, after remembering my Dad cooking us belly pork for Sunday lunch. I’m going to do a bit of home made apple sauce to go with it too. I hope ours looks as good as the one in your picture, roll on tea time.

By: rich

rich — Sat, 18 Jun 2011 13:35:38 +0000

Good tip!

In my defence, I fiddled around with the contrast of that photo to make it 'pop' a bit more, which made the meat look darker than it actually was.

That said, I do like the edges to be crisp, a bit crunchy and ever so slightly overdone – a good counterpoint to the falling-apart-tender meat inside. All personal taste, though.

By: Lorna

Lorna — Sat, 18 Jun 2011 12:57:17 +0000

I can't help noticing that the meat looks a little dark. I always make a parcel of tin foil around the meat of the pork, leaving only the fat exposed so that the meat doesn't overcook.

By: Gilly

Gilly — Sun, 12 Jun 2011 12:19:28 +0000

i tried this last week and it was soooooo delicious i'm doing it again today and i know it will be even more delicious, mmmm can't wait for 5pm when its ready

By: Pete

Pete — Mon, 21 Mar 2011 19:18:03 +0000

Was looking for a slow pork belly recipe and went for this one – very pleased I did.

I strayed a little from the recipe in two respects…

Firstly I left the roast on 140 for 3 hours as recommended, but then gave it a further 2 hours at 130 rather than the 1 suggested.

Secondly, having removed the roast from the oven, I cut the crackling from the meat, leaving the meat to rest, and putting the crackling under the grill to get really crisp.

The result was delicious, thanks very much.

By: Anonymous

Anonymous — Mon, 21 Mar 2011 19:17:45 +0000

We've just had this for supper. It's the first time I've cooked pork belly, but my partner bought it at a farmers' market the other day. I was slightly put off when preparing it by the clear 'belly'ness of the pork (I think we could see its tummy button), but all leanings towards vegetarianism went out of the window once it was cooked; that dear old pig was absolutely gorgeous.

Very simple and tasted blissful.

Thank you!

By: Just Cook It

Just Cook It — Mon, 21 Mar 2011 19:17:29 +0000

Just been for a run and I think I might have undone all the good work just by looking at that picture. Just love belly of pork.

By: NIKKI

NIKKI — Mon, 21 Mar 2011 19:17:08 +0000

Thanks for this post. I had this in Germany and wanted to make it at home. Now I can. Looks scrumptious!

By: Mike

Mike — Mon, 21 Mar 2011 19:16:50 +0000

Give me pork belly in any form, at any time of day, in any state of the economy. There's nothing better.

By: Jen H

Jen H — Mon, 21 Mar 2011 19:16:30 +0000

Man does that sounds delish!