Season and roast your pork belly to perfection and let the flavours speak for themselves
Prep:10 mins
Serves 6
1.5kg/3lb 5oz-4lb 8oz pork belly, scored and boned (ask to keep the bones to make stock for the gravy)25g/ 1oz butter25g/ 1oz flour1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don’t have pork bones
STEP 1If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.STEP 2Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.STEP 3To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
