Slow-roast pork belly with sherry gravy and mint relish
- March 2017
- Serves 6-8
- Hands-on 45 min, oven about 6 hours
It’s impossible to resist the crunchy-salty crackling and tender meat of slow-cooked pork belly. Cooked for six hours and served with zingy mint relish, this will be a hit for Sunday lunch and dinner parties alike.
Check out the “tips” section for a handy video on how to make this entire recipe.
- 50.8g (17.6g saturated)
- 12g (6.9g sugars)
Watch the video below on how to make this entire recipe:
For the best crackling, buy top quality pork that hasn’t been vacuum packed (a good butcher is your best bet). Leave the pork uncovered in the bottom of the fridge (on a tray to catch any juices and away from food to be served uncooked) for up to 24 hours. This will dry out the skin, which helps it turn into better crackling.
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