Crispy pork belly

Crispy pork belly

A gorgeous pineapple juice marinade adds great flavour.

, 21 September 2015

(1 vote)

Crispy pork belly

  • Prep: 10 Mins
    Cook: 2 Hours 40 Mins
    Plus chilling time

  • Serves: 4

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Nutritional Info
Each 223g serving contains

  • Energy

    1943KJ

    464KCAL

    23%

  • Fat

    33.9g

    high

    48%

  • Saturates

    11.8g

    high

    59%

  • Sugars

    7.9g

    low

    9%

  • Salt

    0.8g

    med

    14%
of your reference intake.
Typical energy values per 100g: 871kJ/208kcal.
Ingredients
  • 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
Method

  • 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.