Nigel Slater’s winter recipe for slow roast belly pork

Updated at: Mon, 22 Jan 2024 18:40:44 GMT

Step 1

Take the pork out of the fridge and leave it uncovered in a cool place for an hour or so.

Step 2

Heat the oven to 220C fan/gas mark 9. Rub the pork with salt and place it skin side up in a roasting tin. Roast for 25 minutes or so till the skin is a little puffed and starting to crackle, then lower the heat to 160C fan/gas mark 4 and cook for about 1½ hours.

Step 3

Meanwhile, peel and roughly chop the onions. Trim the carrots, cut them in half lengthways, then into short pieces of about 1cm. Cut the celery into pieces of a similar size.

Step 4

Warm the oil in a medium to large saucepan over a moderate heat, add the onion, carrots and celery, and leave to cook for about 15 minutes, stirring regularly, until the vegetables are starting to soften. While they cook, pull the leaves from the rosemary sprigs and chop them finely. Peel the garlic, slice very thinly then stir, with the rosemary, into the softening vegetables and continue cooking.

Step 5

Roughly chop the tomatoes, then add them to the pan, stirring the mixture well. Once the tomatoes have softened and collapsed – a matter of 5-10 minutes – pour in the stock and bring to the boil. Season with salt and black pepper and turn down the heat, leaving everything to simmer for 10 minutes.

Step 6

Drain the beans and stir into the vegetable mixture together with the balsamic vinegar, then set aside.

Step 7

When the pork has been cooking for 1 hour, remove briefly from the oven and transfer the beans around the meat, taking care not to get any on the crackling. Continue roasting for 30 minutes or until the meat is tender.

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