Slow Roast Belly Pork

Preparation Time:

Ingredients for roast belly pork
225g/8oz lard 225g/8oz belly pork portions each at 10cm /4inch square black pepper crushes
4 sprigs of thyme and a couple extra for garnish
4 cloves of garlic whole 1 tablsp unsalted butter 2 tablsp clear honey Ingredients for sweet 'n' sour rice
125g Basmati rice 6
0g wild rice
50g natural yoghurt
1 tsp clear honey juice and zest of 1 lime
 salt and pepper to taste

Method for roast belly pork
1. Pre heat the oven to 190c/375f. /gas mark 5
2. Melt the lard in an ovenproof dish
3. season the pork with the black pepper
4. Add the port to the lard (skin side down) and bring to the simmer
5. Add the thyme, and garlic, cover and place inot the oven for 1 ½ hours
6. Test the pork to ensure it is tender by using a knife of a skewer
7. If ready, remove from the oven and leave to cool in the fat and juice
8. Store the pork until ready for use
9. When ready, score the fat side diagonally with a knife
10. Heat the butter in an ovenproof frying pan and sit the pork fat side down
11. Turn the pork over and cover with the honey, then pop back in the pre heated oven (at the same temperature) for 10 – 12 minutes, heat through until golden
 12. Just before serving, place the sweet n sour rice on to a plate an sit the belly pork on top. Method for sweet n sour rice
 1. Cook the basmati and wild rice separately by boiling
 2. place together in a bowl
3. Add the yoghurt, honey and lime juice
4. Salt and pepper to taste and mix together gently
5. serve immediately
Serves: 4
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