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Five-Hour Roast Pork Belly

Slow-roasted tender pork belly served with crispy potatoes, parsnip mash, roasted parsnips, and a zesty salsa verde.

Gluten FreeSlow CookedSalsa VerdePork BellySunday Roast
Estimated Nutrition
Calories
1425
kcal / serving
14250 kcal total
Carbs
23.5g
per serving
235 g total
Fat
118g
per serving
1180 g total
Protein
71.5g
per serving
715 g total
Cook Time
300
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Wine Vinegar
1
tbsp
Capers
Dairy
200
ml
Milk
50
ml
Double Cream
10
g
Butter
1
piece
Egg
boiled
Fruits
2
piece
Lemon
halved lengthways then thickly sliced
0.5
piece
Lemon
juice only
GrainsCereals
1
handful
Breadcrumbs
fresh white
Meat
3.5
kg
Pork Belly
bone in, skin on
NutsSeeds
2
tbsp
Salt
for the pork rub
8
piece
Garlic
smashed
4
tbsp
Smoked Paprika
1
piece
Garlic
peeled and left whole for mash
1
handful
Parsley
flatleaf, leaves picked
1
handful
Basil
leaves
2
piece
Garlic
peeled, for salsa verde
OilsFats
4
tbsp
Vegetable Oil
for the pork marinade
4
tsp
Vegetable Oil
for the roast parsnips
50
ml
Olive Oil
for the mash
50
ml
Olive Oil
for salsa verde
Vegetables
4
piece
Potatoes
large, peeled and halved
6
piece
Parsnips
peeled, trimmed and split down the middle
500
g
Parsnips
peeled and cut into 5cm pieces
100
g
Potatoes
diced

Method

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