Five-hour roast pork belly with roast potatoes and salsa verde
- November 2015
- Serves 10-12 with leftovers
- Hands-on time 1 hour, oven time 5 hours, plus 12-24 hours marinating
John Torode’s signature five-hour pork belly recipe is well worth the wait and the roast potatoes cooked in pork fat are quite simply to-die-for.
- 64.3g (20.2g saturated)
- 33.8g (2.5g sugars)
If your pork doesn’t crackle after 5 hours, remove the skin (depending on how deep the scoring is, it might come off in small pieces) and put on a lipped baking sheet. Cook at 240°C/220°C fan/gas 9 for 5-10 minutes until crisp.
If you prefer a looser salsa verde, mix in a tiny splash of water (don’t add more oil as you want to keep the acidity of the vinegar and capers).
This also goes well with mashed potatoes – sit the pork on 4 large, peeled and halved potatoes, and boil, then mash the rest.
Marinate the pork up to 48 hours ahead and chill,then cook as in the recipe. It’s best served on the day but will keep for up to 48 hours in a sealed container in the fridge. Pop the meat into a roasting tin and warm in a hot oven for 15 minutes before eating.
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