Slow roasted pork belly ... Also, for an extra little recipe, I show you how easy it is to make your own gravy, using the roasted veg and juices from the pork.

Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes. Remove the pork from the oven and increase the oven temperature to 220°C (425°F).

Pour hot water over the pork belly and set aside for about 10 minutes. Drain the water and, using a kitchen towel or cloth, tap the meat dry. Score the pork belly into strips of around 2cm.

A superb Sunday roast enjoyed with crispy roast potatoes and his favourite veg. This also makes a great tortilla topping served with guacamole, coleslaw, and braised onions. Preheat the oven to ...

Make sauce — Pour the reserved pork juices into a jar and skim off the fat. Measure out 1/3 cup of the pork belly juices (see note). Pour into a small saucepan, along with the remaining sauce ...

His Cubano features roasted pork belly, brined for 12 hours and rubbed with a boldly flavorful herb-packed mojo marinade. Cubanos are “traditionally made with pernil,” or slow-roasted pork ...

Stir this regularly and add more water until the rice is cooked. This should take around 20 minutes. Finely grate and beat in the Parmesan and season to your liking.

Roasted Pork Belly Recipe. Ingredients: 5# Pork Belly, skinless ¼ C. Granulated Sugar ¼ C. Kosher Salt. Method: Mix salt and sugar together. Coat pork belly with a single layer of mixture.