Pork Belly or is it Belly Pork?

Lots of  interest in Belly Pork at the moment and fellow food bloggers love it! I have tried it a few times and Marco Pierre Whites recipe with star anise and honey is one of my favourites but this recipe is a really simple traditional belly pork supper.

Roast Belly Pork

Roast Belly Pork


  • 1kg Belly Pork (just feeds 4)
  • Salt
  • Vegetables, carrot, potato, shallots, courgette, swede, whatever you have
  • 4 cloves garlic
  • 500ml water
  • a little oil for the roasting tin (I used groundnut oil)


  • Score skin of the pork with a Stanley knife about 10mm apart
  • rub sea salt into incisions and remove excess from skin
  • season with black pepper underneath only not on the skin
  • add a little oil to the roasting tin and plonk your belly in and transfer to oven
  • Hot to begin then lower the temperature, sory I’m not good with temperatures here as I put in the top oven of the Aga for the first hour, bottom oven for a further hour, then added the chunky cut veg, garlic and 500ml water and finished off back in the top oven for 25 mins.
  • I added the courgette fairly late so as not to over cook
  • when the crackling looks crispy enough transfer the pork to a plate and allow to rest while you make the gravy in the roasting tin, make sure you get all the goodness from the scrapings on the bottom of the tin.  You could use veg stock, gravy browning or whatever you fancy for the gravy.
  • serve and enjoy, super crispy crackling and melt in the mouth pork, most of the fat cooks away, can be poured off or goes in the gravy!

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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7 Responses to Pork Belly or is it Belly Pork?

  1. loula says:

    hiya! free range pork is the best! don’t be confused with free roaming as that just tastes bad, and the butchers mostly stock free roaming unless you specifically ask for free range!


  2. Great recipe – pork belly has been a Poor Man’s Dish for too long; it’s delicious, as a zillion cowboys will attest (in America, it is the basis of ‘proper’ pork and beans). Cooked at home, I love it, but am wary when I see it served in pubs – frequently it is boil-in-a-bag stuff, with a piece of pork rind laid on top afterwards. We need to eat it quick before it’s banned by the Fat Police…


  3. Pingback: Roast Pork Belly with Fennel and Apple Sauce « Girl Interrupted Eating

  4. Neil says:

    Thanks for the mention. Certainly getting a craving for some pork belly soon. I want it now, but will survive with vegetable lasagna. . i had to detox from my meat feast lately!


  5. Alex says:

    That crackling looks phenomenal!


  6. ocean says:

    Hi Friend.. Interesting post.. Keep up the good work.. Do visit my blog and post your comments.. Take care mate.. Cheers!!!


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