Crispy pork belly
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- 700g Asda Butcher's Selection Pork Belly Joint
- 150ml pineapple juice
- 1 level tbsp brown sugar
- 1 tbsp cider vinegar
- 1 tsp dried thyme
- 1 tsp rapeseed oil
Unroll the pork and put it skin-side up in a shallow non-metallic dish. Mix the juice, sugar, vinegar and thyme together. Pour over the pork, so that the meat is covered but the skin isn't. Chill, uncovered, for 3 hours.
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a roasting tin with foil. Transfer the pork, skin-side up, to the tin. Brush the skin with the oil and sprinkle with sea salt.
Bake for 2 hours, then increase the temperature to 220C/200C Fan/Gas 7 and cook for another 20-30 minutes to crisp the crackling.
Transfer to the barbecue and cook for 10 minutes. Serve with crusty bread, chutneys and salad.
Tip for leftovers: Leftover pork belly (use within 2 days) is delicious in sandwiches with stuffing and apple sauce.