Pork Belly Roast
Over a year ago
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Ingredients
- 1.5kg Pork Belly
- 2 Red Onion. halved
- 2 Carrots. peeled and halved
- 2 Celery sticks. halved
- Garlic
- Salt & Pepper
- 1 bunch Thyme leaves
- 600ml Vegetable Stock or water
Accompaniment
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Method
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1
Preheat oven to full. Rub salt into the scores, season the underside. Put it on a tray and roast it for 30mins until skin starts to puff up. Turn down to Gas 4 and roast for another hour. Take out and baste with the fat. Lift up the pork and place the veg, etc on the bottom and put the pork on top. Roast for another hour. Remove meat and cover with foil to rest. Take the roasting tin and spoon away the fat. Add the stock, put tray on hob and bring to boil, stirring in all the burnt, gooey bits of veg. Simmer for a few mins to get a dark gravy then push through a sieve.
Serve the pork and gravy with some mash and veg.
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