Roasted Pork Belly and Gravy2014 Apr 16 | Written by: Sharee Narciso | Tags: Meat, Sauces
Nobody can pretend not to be excited about pork belly roast! Not only is this a classic favourite, it is also one of the easiest recipes that you can make. This is an ideal dish to serve when expecting guests or hosting a celebration. Prepare it in advance to give enough time for the marinade to be properly absorbed – the night before or in the morning if you’re hosting a dinner. Enjoy this with your choice of grains or vegetables!
Slow Roast Pork Belly with Homemade Gravy
Try this great-tasting pork belly recipe for occasions where you can plan and prepare the meal ahead of time:
- 1.75 kg pork belly
- 75 g flour
- 190 ml white wine
- 1 lemon, juiced
- 1 lime, juiced
- 4 tbsps soy sauce
- 4 tbsps tahini
- vegetables (optional)
- Score the rind of the pork with a knife to allow the juices seep in.
- Place the pork belly in a dish, making sure the size is just right for it to fit snugly. It should be placed with the skin-side up.
- Pour in the lemon and lime juice, soy sauce and tahini. Whisk these together.
- The marinade should cover the underside and the sides of the belly - but NOT the rind. (Important!)
- In this position, cover the pork with foil and let rest in the marinade overnight in the fridge.
- When ready to cook, let the pork rest in room temperature before placing in the oven.
- Preheat the oven to 150C.
- Line a shallow roasting pan with foil.
- Place the pork on the roasting pan. Cook in the oven for 3 1/2 hours, uncovered.
- Turn the heat to 250C and cook for another 30 minutes.
- Make your gravy: Take the roasting pan and place on your stovetop.
- Cook on medium heat. Add flour and stir until thick.
- Add the wine. Cook until you get the desired taste and consistency.
- Slice the pork into pieces and serve with gravy.
- For a thicker, more flavourful gravy, you can roast chopped potatoes, onions, celery, garlic and carrots, and mash them together. Sieve these and stir in to the gravy mixture
- Crackling is to be expected on the top side of the finished pork belly. You can remove this before serving
- Looking for more spice and tang? Add a tablespoon each of vinegar and 5-spice powder
- Serve with rice, more vegetables, or Chinese pancakes