Slow Roast Pork Belly
To get the best out of pork belly, it needs a combination of high and low temperatures. This slow roast pork belly recipe is glazed with our Gran Luchito Chipotle Paste and served over a bed of roasted root vegetables and it’s a great way to make the most of this delicious cut. Thanks to Market Porter for sending us the meat! This recipe would work with one large piece of pork belly.
If pork belly is your thing, check out our recipe for twice cooked sticky pork belly and our pork belly porchetta recipe.
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Prep time
1 hour
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Cook time
1 hour
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Total time
2 hours
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Ideal for
Dinner -
Make it
Mexican -
Serves
2
Find us in the
Mexican Section
Ingredients
- 500g Pork belly (we used strips but you could use 1 large pice)
- ½ Large butternut squash, diced
- 3 Beetroot, diced
- 1 Red onion
- 4 Garlic cloves
- 2tbsp Gran Luchito Chipotle Honey
- 5 Sprigs thyme
- 175ml White wine
- Olive oil
- Salt
- Pepper
How to make it
- Pre-heat the oven to 200C.
- Lay pork belly in an oven proof dish and dry skin with paper towel. Score skin if not already done.
- Sprinkle salt over skin and rub into cuts.
- Place in oven for about 45mins to an hour, or until the skin is nice and crispy. A good tip is to rotate the dish every so often to get even exposure.
- Once happy with the crispiness (cook longer if necessary), remove from oven and lower temperature to 110C.
- Allow pork to cool enough to handle, remove from dish and cover with Gran Luchito Chipotle Honey (you might need to loosen the honey with a little hot water or pop it in the microwave for 10 seconds).
- In the dish you roasted the pork in, add the white wine, a splash of olive oil, the diced butternut squash and beetroot, whole garlic cloves, red onion and sprigs of thyme. Sprinkle with a pinch of salt & pepper and mix well.
- Lay pork belly on top of vegetables and return to oven for about an hour and a half, spooning liquid over pork every 15mins or so.
Please Let Us Know What You Think Of This Recipe.