Roast Belly of Pork

This Belly of Pork is a twist on the norm. Use a spicy marinade to make it even more warming

Unfortunately here, in Spanish supermarkets, it is not always possible to get belly of pork You can get Pancetta but it is too thin. So if you have a butcher close by you can order a piece from him. make sure he leaves the skin on!  Ask him to score the skin as his knife will invariable be sharper, but if you do it yourself, use a ‘stanley’ knife.

This dish is simple but effective. It’s my ‘go to’ for Sunday Roast for value for money and flavour.

Servings 4/6



2 hours or until crackling is crisp

Prep. time:

20 minutes




  • 1.5 /2kg piece of pork belly with skin on.
  • any old veg that you have like onion stalks, leek tails, chopped carrots, onion sliced with skin etc.
  • 2 apples cored and chopped.
  • 2/3 cloves (optional)

Step by Step Instructions

Step 1

Remove meat from fridge to get to room temperature. Rub olive oil into the scarred skin. Rub with sea salt and ground black pepper.

Peel and chop the apples into chunks. Place in a pan with very little water with a little brown sugar and the cloves. When soft, crush with a potato masher and allow to chill naturally.

Step 3

After 15 minutes reduce the heat to 175C/Gas 3 and cook for a further 1.5 hours.

At the end of that time turn the oven up to full, take care not to burn the crackling. After that remove the meat and allow to rest while you make the gravy.

Step 2

Preheat the oven to its highest temperature.

Put a roasting pan  on top of the cooker on medium heat, place the meat fat side down and cook gently for  about 10 minutes to seal the meat.

Remove the meat and turn over. Then place all the chopped vegetables into the pan and place the meat on top fat side up. place in oven.

Step 4

Deglase the roasting pan with a glass of white wine. Sprinkle the vegetables with a Knorr chicken stock cube. If you have a pint of liquid stock add it to the mix. If not just boiling water.

Reduce the mixture; You may want to thicken it with some cornflour. Strain and serve seperately with the meat and vegetables.

Carve and serve with your favourite vegetables which would have to of course, include Roast Potatoes and my favourite, Cauliflower and leek cheese.

Don’t forget the apple sauce.

Bon Appétit !

If you like belly of pork look through my  recipes to find a more oriental style of the same cut.