Food & Drink

How To Make A Roast Pork Belly

In this tutorial Paul Webbe, restaurateur and cookery instructor, shows you how to make a seriously slow cooked pork belly using the French 'confit' method. Enlarge

How To Make A Roast Pork Belly

In this tutorial Paul Webbe, restaurateur and cookery instructor, shows you how to make a seriously slow cooked pork belly using the French 'confit' method.

Prep:
1h
Cook:
12h:30m
Total:
13h:30m
Serves:
4
Temp:
90° c  -  190° f

Ingredients

  • 1 pork belly
  • 1 star anise
  • 5 Szechuan pepper corns
  • sea salt

Method

Remove the ribs from your pork belly if it has ribs still attached.

Rub the belly with plenty of sea salt on both sides, then place in a large pan of melted duck fat, making sure the pork belly is fully submerged. Add a few Szechuan pepper corns and a piece of star anise.

Tightly cover the pot with cling film and tin foil and bake at 90 degrees Celsius for 12 hours.

Let the fat to cool slightly, then carefully remove the pork belly. Place it skin side down on a tray covered in baking parchment, then cover with baking parchment and another baking tray.

Weigh it down with tins and put it in the fridge.

Cut a square of pork belly and fry in hot oil on the skin side, then roast in the oven for 20 minutes at 200 degrees Celsius.