This slow-roast pork belly with warm plum and port chutney recipe (pictured), which can be prepared ahead, makes a traditional pork belly roast full of rich flavours. The plum and port chutney is the perfect accompaniment as it has sweetness to it which cuts through the salty crackling. To make sure your crackling is even more perfect, leave the uncooked pork uncovered in the bottom of the fridge overnight to really dry the skin out.
Pork belly can be eaten with any side of your choice – whether you want roast potatoes, steamed veg or butter beans, you can take our recipes and make a wonderful Sunday roast with all the trimmings or choose a different side to make this a great dinner party dish.
Pork belly requires to be cooked for a long period of time, as it is a very fatty cut and the longer you roast it, the better as the fat has the chance to melt down and the meat becomes very tender. There’s no risk of it drying out like with other cuts, so this isn’t something you need to worry about. Just make sure you give it the time it needs – this isn’t really a midweek meal, especially if you get home late after work, as it really deserves a decent amount of time and also some prep, especially if you’re salting it.
If you’re feeding a family this is a great cut of meat for it, as it’s very cheap. It’s recently become very popular in a lot of recipes; so make the most of it with some of our best recipes.
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