About This Recipe
700g pork belly
3 tbsp cracked black pepper
1 tsp sea salt
8 new potatoes
Sprig of rosemary
2 sprigs of thyme
½ onion, thinly sliced
1 inch of root ginger, peeled and cut into matchsticks
Tenderstem broccoli, trimmed
- Heat the oven to its highest temperature and place a roasting tin with a generous slug of olive oil inside to warm, while you prepare the pork belly. Remove the meat from its packaging and pat dry with kitchen towel. Then, using a very sharp knife (Jamie Oliver uses a Stanley knife) slice the rind of the pork all over with parallel slits no more than 1 cm apart.
- Mix the cracked peppercorns and salt together. Rub some oil into the rind and then press the mixture into it, rubbing it into the cracks. Carefully remove the roasting tin and place the pork, skin side down, in the pan and return it to the oven to cook for 30 minutes.
- When 30 minutes are up, turn the meat over and reduce the temperature to 140oC. Add the rosemary and thyme to the oil and place the new potatoes around the pork. Cook for 15 minutes.
- After 15 minutes, turn the heat up again to crisp the crackling. Cook at 230oC for 30 minutes and then remove from the oven and leave to rest somewhere warm while you quickly cook the broccoli.
- To do this, warm some stir-fry oil in a large frying pan, then add the broccoli, onion, garlic and ginger and cook over a high heat, stirring constantly for 3-4 minutes. Serve immediately.
Note: Cooking times in this recipe are based on a 700g pork belly. For different sized joints, use the following rule of thumb to adjust your cooking times: calculate at 30 minutes per 500g plus 30 minutes.
- For the first and last 30 minutes, cook at a high heat of around 230oC. For the middle cooking period, reduce the heat to 140oC. So, for example, for a 1Kg pork belly, you would cook for 30 minutes at 230, then turn the joint and cook for 30 minutes at 140, then raise the temperature to 230 for the final 30 minutes.
- Add the new potatoes to the pan around 40 minutes before the end.