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slow roasted belly of pork with ginger beer
Laurence was doing some research on a slow roasted pork belly and stumbled across this recipe by Jamie Oliver.
As big fans of pork, this sounded so delicious as well as very easy, so he made this for our lunch.
The 3 main reasons why I love slow roasted pork belly are as follows:
- Crispy crackling - I’m a massive fan of texture in my food, especially extremely crunchy bits, so very little beats pork crackling for me.
- Succulent meat - Pork belly that has been slowly roasted yields a layer of the most moist, succulent and juicy meat. Yum Yum!
- Flavour – Pork belly is the starting point of streaky bacon. Need I say more? It’s also laced with fat which is the flavour factory, and by slow roasting it, you render out a lot of the bad part but retain all the good taste part. Win Win.
This is what you will need to make:
- A pork belly (whatever size), we found that 1.2 kgs can feed 2 (I mean 4) comfortably
- a 300 – 340 ml can of ginger beer per 700gms of pork belly (roughly). Laurence used Stoney Ginger beer
- 2 – 3 Tbs of brown sugar
- salt (smoked salt was used)
- oil
How to make this:
- pre heat the oven to 220 degrees C
- score the skin of the belly with an extremely sharp knife (this is a bit difficult). If you want thin crackling shards as per the image here, cut the grooves quite close together. If you like thick crackling wedges, cut further apart
- rub a bit of olive oil over the top and sprinkle with the salt, getting it into the crevices
- place a large piece of foil in a shallow roasting dish, with the sides folded up
- fill this with the ginger beer and the sugar
- fold the foil up around the pok belly keeping the top open and place in the oven
- cook for 15 minutes at 220 C, then turn the oven down to 180 C and cook for a further 2.5 hours depending on the size
Laurence threw in some rustic pieces of vegetables to complete this delicious meal.
Succulent and lip smackingly tasty with gooey caramelised bits at the bottom of the pan to make a sauce. The crackling was perfect and I think best not to have too many people around to compete for it.
thin and very crispy shards of crackling
roasted butternut, carrots and whole beetroot
yum yum
{ 12 comments… read them below or add one }
oh wow. looks so delicious sam!
Looks SO yummy – think we must def make soon.
Lovely pics as well hun, you are getting good!
This looks absolutely delicious. I never thought to roast beets with meat…fantastic idea. Yum…so craving this. Must hop to the butcher. I need pork belly ASAP
The ginger beer must impart such a warm delicious flavor to this hunk of meat…..Brilliant Jamie, Brilliant you for trying it!!!
Thanks Nina, actually Laurence gets the credit for the preparation. I’m just the stylist, photographer and blogger
. LOVED the ginger beer with it, such a lovely flavour.
Thanks Shay, I must say posting this today has made me want to rush out and make this again, and again, and again. A little bit of time, but so worth the effort.
Thanks Rowan, its so easy and flippin delicious.
Try also with ginger ale or coke.Yum
My Mum made this for me two weekends ago and it’s been all that I can think about! So delicious, thank you! I’ll be making it for my boyfriend this weekend, we’ll both be addicts soon.
By the way, we’ll be coming to South Africa early next year, we’re both total foodies, do you have any ‘must-eat-at’ recommendations for places to visit?
Awesome Juliet, glad it worked out. I love the sticky sauce it makes.
It sounds delicious and easy and I must try it – can you taste the ginger beer at all?
Hi Cheryl, no you don’t taste the ginger beer at all, it cooks for so long, it just becomes a delicious gravy mixed in with the pork pan juices.
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