Festive Slow-Roasted Pork Belly Recipe

With the temperature dropping to a knee-knocking low, there’s nothing more satisfying than slow roasting something delicious at home on a weekend. Fill the air this festive season with the sweetest home-cooked aromas that roasting meats bring. Whether in the run-up to Christmas or between-mas, make time for watching movies on the sofa, a delicious meal and some time out from all the crazy stresses that Christmas can bring with just you and your family.

Dave, our Head Chef, shares his favourite pork belly recipe, which tastes even more delicious when paired with a refreshing cider, pale ale or a glass of your favourite red wine.

Slow roasted pork belly served with crispy crackling, Dijon mustard mash and a red wine jus.

Serves 4

Allow a few hours (or overnight) for marinading and three hours for cooking.


Meat: Pork Belly (1.5 kilos)  | Sea salt (1 tsp) | Black pepper (1 tsp) | Sweet paprika (1 tsp) | Juice of half a lemon | Olive oil (3 tsp)

Crackling: Skin of pork belly | Sea Salt (2 tsp)

Mash: Potatoes (4 large, peeled and chopped) | Dijon mustard (1.5 tsp) | salt (to taste) | knob of butter |

Jus: 2 stock pots (800ml) | 2 carrots | 2 onions | 3 sticks of celery | 250 ml red wine | 250 ml red wine vinegar |1 sprig of rosemary | 1 sprig of thyme | 1 sprig of sage


To make the pork belly:

First, remove the skin from the belly and cut into thin strips and set to one side. For the belly meat, mix together the seasoning mixture including the lemon juice and oil, rub all over the meat. Cover and chill, leaving to marinate for a few hours (or ideally, overnight).

When ready to cook, put the belly meat in a pre-heated oven at 150 degrees celsius and allow to cook slowly for 3 hours (time may vary depending on oven). Once cooked, set aside and rest for 5 mins. Slice as you wish, however, we recommend slices of 4 inches per person (see picture).


To make the crackling sticks:

For guaranteed crispy crackling, we suggest cooking it separately. To do this, you will need two baking trays, greaseproof paper and sea salt. Place your thin strips (see above) of crackling on a baking tray that is lined with greaseproof paper (to prevent sticking) and cover the crackling generously with sea salt.  Put another piece of greaseproof paper on top of the crackling, followed by the second baking tray to keep them flat.  Put in the oven at 190 degrees celsius and cook for a guide time of 45 minutes, or until crispy.


For the Dijon mashed potato:

Boil your potatoes until soft and mash using either a ricer or by hand, depending on how smooth you want the mash, add butter, salt (to taste) and Dijon mustard. Be careful not to overwhelm the flavours with too much mustard – you want just a hint.


For the jus:

Roughly dice all of the vegetables and sweat over a low heat in a heavy-based pan, until golden.  Add the wine and the vinegar to the pan and reduce down until the liquid has almost completely gone. Now add your stock. Keep cooking to allow the liquid to reduce.  All the while, keep skimming the top to remove any froth. It will slowly thicken and the flavour will intensify.

Serve this dish with any green veg, although we love it with sauteed green beans and some black pudding (although we know that’s not everybody’s favourite!).  We hope you love this dish as much as we do, if you’re not a fan of cooking, then worry not! We serve a great Sunday roast alongside our pub classics and daily specials, so just book a table and enjoy here with us instead.

Don’t forget, we will be serving drinks only as we open on Christmas Day (for a pre-lunch tipple!) between 11.30 am – 2.30 pm, so do stop by for a cheeky one to wish us, your fellow friends and neighbours a very Merry Christmas.