Something for the weekend

Slow roast belly of pork is worth the wait and perfect for a weekend treat.

Slow Roast Belly of Pork

Serves 6


1.5kg Pork belly
(skin on, bones removed)
1 litre Brine
4 white onions 

For the brine 

- 2 Litre of water
- 200g Caster sugar
- 300g Sea salt
- 5 Juniper berries
- 5 Cloves
- 8 Black peppercorns
- Zest of 1 orange + lemon
- 2 Large bay leaves
- 2 Sprigs of thyme 

Firstly make the brine, place the sugar, salt and water in a medium pan and stir to dissolve the dry ingredients. Add the rest of the ingredients, cover the pan and bring to the boil over a high heat. Remove the pan from the heat, uncover and allow cooling. Pass the liquid through a sieve and discard the rest of the ingredients. The brine can be stored in the refrigerator for up to two weeks. 

Preheat the oven to 140°C.

Put the pork belly in a non-metallic container, pour over the brine to cover and refrigerate for 24 hours. Peel the onions, cut them in half and then arrange them neatly in a deep roasting tray.

Drain and discard the brine and put the pork belly skin-side up on top of the onions. Put the belly in the oven. Cook for 4 hours or until very tender. If the belly starts to colour too much in this time, cover it neatly with foil.

Allow the belly to cool, and then portion with a sharp knife. To serve, gently reheat in the oven and then place briefly under a hot grill so that the skin crisps and puffs up.

This recipe is part of the Chef recipe collection by Caple who have joined with Michelin star chef Josh Eggleton to create mouth-watering meals that can be cooked at home.

Something for the weekend