Five Spiced Slow-Roast Belly of Pork

Mark Hayward

Pork belly is the cut of the moment.
This dish may take some time but well worth the wait.

Preparation Time: 20 minutes
Cooking Time: 140 minutes
Serves: 2

Ingredients

500-600g / 17.6oz Freedom Food labelled pork belly joint
2 tsp Chinese five-spice powder
1 tbsp sea salt
stir-fried greens, to serve

Method

Preheat the oven 220°C / 425°F / Gas Mark 7.

Lay the pork joint flat, cutting the string and unrolling if necessary.

Mix together the Chinese five-spice and the salt. Rub all over the pork, making sure it gets into the cuts in the rind. Place the pork on a rack over a roasting tin.

Roast for 20 minutes then reduce the oven to 170°C /  325°F / Gas Mark 3 for a further 120 minutes until the pork is thoroughly cooked and the juices run clear. Leave to rest for 5 minutes.

Cut the belly pork into chunks, and serve with stir fried greens.