Tommy Banks' Roast pork belly
Prep
10 mins
Cook
2 hrs 55 mins
Servings
4
Difficulty
Hard
This is one of my favorite dishes to make when I want something that feels special without much fuss. Tommy Banks' roast pork belly is beautifully simple, requiring just a handful of ingredients and about three hours from start to finish. The magic happens when you cure the meat with golden caster sugar and Maldon salt, creating a caramelized crust while the belly stays incredibly tender inside. Pork is packed with B vitamins and selenium, which support energy and immunity. What I love most is how forgiving this recipe is, letting you pop it in the oven and get on with your day while it does all the work.
Ella x
Ingredients
- 50 gramsgolden caster sugar
- 50 gramsmaldon sea salt(plus extra to season)
- 900 gramsjoint pork belly
- 500 mlschicken stock
Detail level
Instructions
- 1
Mix together the sugar and salt then, in a large bowl, thoroughly rub all over the pork. Leave the meat to stand at room temperature to cure for 2 hours.
- 2
Preheat the oven to 150˚C, gas mark 2. Wash the salt/sugar mixture off the pork and dry the meat with kitchen paper. Score the skin and liberally sprinkle it with salt. Put the pork in a roasting tin and pour in the stock. Roast for 2 hours 30 minutes.
- 3
Carefully pour the stock and juices from the tin into a saucepan; increase the oven temperature to 220˚C, gas mark 7, then return the pork to the oven for 20 minutes to crisp up the crackling. Transfer the meat to a board and leave to rest, loosely covered, for 20 minutes. Meanwhile, simmer the stock for 5-6 minutes until reduced a little; skim off any excess fat. Season and serve alongside the pork.
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