Roast pork belly, fondant potatoes & pickled onions

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal609
  • fat42g
  • saturates15g
  • carbs15g
  • sugars1g
  • fibre2g
  • protein42g
  • salt2.3g
  • Ingredients
  • Method

    • Ingredients

  • ½ tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp mace
  • 1 star anise, ground to a powder using a pestle and mortar

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tbsp sea salt flakes
  • 2½ kg bone-in pork belly, skin scored
  • 50g butter, softened, for the tin

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 12 medium Maris Piper potatoes
  • 1 bunch of thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 454g jar pickled onions, drained
  • 125ml chicken stock

    • Method

    1. Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.

    2. Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.

    3. Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.

    4. Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.

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