Crispy pork belly

Crispy pork belly

A gorgeous pineapple juice marinade adds great flavour.

By , 21 September 2015
Crispy pork belly
  • Ready in: 360 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 223g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1943KJ 464KCAL
of your reference intake.
Typical energy values per 100g: 871kJ/208kcal.
  • 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.