Pork belly roast

Preparation time: 5 min

Cooking time: 2 hrs. 10 min

Serves: 6

• 1 kg pork belly

• Salt and pepper

• Small handful of fresh thyme, roughly chopped

• 2 onions, chopped

• 2 carrots, chopped

• 1 stalk celery, chopped

• 4 cloves garlic, bruised

• Small handful of fresh thyme

• 15 ml (1 T) flour

• 375 ml (1 ½ c) chicken stock

Preheat the oven to 230°C.

1. With a sharp knife, score the pork belly fat in strips. Season with salt and pepper, and rub thyme into all the slits. Place the belly fat side up, in a roasting pan. Roast for 25 minutes or until the skin has turned to crackling.

2. Reduce the heat to 180 °C and continue to roast the pork for 1 hour. Remove the pork from the oven and place all the vegetables (onions, carrots, and celery), garlic and thyme, then place pork over. Roast for a further 30 minutes or until the meat is soft and pulls apart easily.

3. Remove from the oven and transfer the pork to a board, allowing it to rest for at least 10 minutes before carving.

4. Place the roasting pan directly onto the stove top. Add the flour and stir, until a thick paste forms with the vegetables. Stir over medium low heat for 2 minutes to cook out the raw flour. Add the stock and bring to a simmer, stirring until gravy is formed. Season with salt and pepper.

#porkbellyroast #pork