Slow Roast Belly of Pork with Garlic and Rosemary recipe
Meltingly tender aromatic pork, with crackling too, absolute heaven!
Prep time: Less than 15 mins
Cooking time: 4 hours
2lb / 1kg Joint belly of pork
10 Leaves off a sprig of rosemary
3 Small cloves of garlic, peeled and sliced
Place the pork, crackling side down, in roasting pan. Spread the rosemary and garlic evenly over the base of the belly. Take the foil and press it over the belly to make sure that the herbs won’t move.
Turn it all over, crackling side up, and form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest.
Roast at 140c for 3 hours and then turn down to 130c for another hour (Yes, 4 hours)
These temperatures and times are for a fan assisted oven.