Pot Roasted Pork Belly
Succulent pork belly is a true delight, serve with mash and greens for a fabulous meal.
Ingredients
- 1 kg belly pork in one piece, rind removed
- 200 good quality strong chicken or pork stock
- 6 cloves garlic crushed
Instructions
- Set the oven to 160C, gas 3.
- Season the belly pork well with salt and pepper.
- Place in a baking tray and add the boiling stock and garlic.
- Cover tightly with foil and cook for 1 hour 30 minutes, then check to see if cooked and soft and succulent.
- If not add a further 15-20 minutes.
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Notes
Inspired by Denmark’s national dish is stegt flæsk med persillesovs, which translates to crispy fried pork belly served with boiled potatoes. Just add a creamy, fresh parsley sauce, and you have Danish comfort food.
Nutrition
880
Calories
89G
Fat
32G
Saturates
1G
Sugars
102G
Salt
17G
Protein
2G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
