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Nigel Slater's Belly

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of Pork that is ............


Serves: 6

  • 1 pork belly (thick end)
  • fresh thyme
  • sea salt


Nigel Slater's Belly is a community recipe submitted by WineGoddess and has not been tested by so we are not able to answer questions regarding this recipe.

  • Score the skin of the belly, the thick end about 6 ribs-slashes with Stanley knife and rub vigorously with salt and thyme leaves, getting them right into the cracks.
  • Roast in the oven at 220oC / Gas Mark 7 for the first 30 minutes, then turn down to 140oC/Gas mark 4 and cook for a further 2 hours until the juices run clear when pierced with a skewer and the crackling is crackled to an irresistible golden brown.
  • Remove the crackling before carving, then cut the joint into thick slices. Serve each person with one or two slices of meat and a good piece of crackling.
  • Lovely served on mashed potatoes and simple steamed peppered dark greens. Sensational cold following day with mayonnaise.
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