By James Martin
We show you how to make deliciously tender pork belly with perfectly crisp crackling.
Pork belly with lentils and black cabbage salsa
Red-cooked pork belly
Roast pork belly with apple bread sauce and rib gravy
Pork, leek and apricot raised pie with cider and sage jelly
Coarse country terrine
This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out. For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta). Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render down during the slow roasting period, keeping the meat moist and adding flavour; the excess fat can then be poured off before serving.
Article by Louisa Carter
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