Steam-roast pork belly

Steam-roast pork belly

A simple roast that's unbelievably good. Cooked this way, the meat is meltingly tender and the crackling really crisp.

By , 21 September 2015
Steam-roast pork belly
  • Ready in: 210 mins
  • Serves: 4
  • Price: £1.20 per serving
Nutritional Info
Each 335g serving contains
  • Fat high
    50g
    72%
  • Saturates high
    19g
    93%
  • Sugars med
    20g
    22%
  • Salt high
    1.9g
    31%
  • Energy 3052KJ 729KCAL
    36%
of your reference intake.
Typical energy values per 100g: 911kJ/218kcal.
Ingredients
  • 900g Asda British Pork Belly
  • 2 tsp sunflower oil
  • 1 tsp coarse sea salt
  • 2 large onions
  • 250ml pork stock (made with 1 pork stock cube)
  • 100ml orange juice
  • 2 tbsp redcurrant jelly
  • 1 level tbsp cornflour
  • 2 pears
  • 15g unsalted butter
Method
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Rub the skin with the oil and sprinkle with salt.

  • Cut the onions in half and put in a roasting tin. Place the pork to top. Pour 400ml water into the tin, avoiding the pork, and roast uncovered, for 2.5 hours. Top up the water as needed; pour it around but never over the pork.

  • Increase the oven to 220C/200C Fan/Gas 7. Add water to halfway up the onions. Cook for 25-30 minutes or until the skin is really crisp. Leave to rest for 20 minutes.

  • Purée half an onion from the roasting tin and discard the rest. Put in a pan with the stock, juice and jelly. Heat until simmering and the jelly has melted. Mix the cornflour with cold water and stir in. Simmer for 2 minutes.

  • Peel, core and quarter the pears. Fry the butter until golden and tender but still holding their shape. Serve with the pork sauce.