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Slow Roast Pork Belly RecipeMy slow roast pork belly recipe works just as well in the traditional oven as it does in the smoker to make a fabulous feast from what is a typically a low cost cut of meat.
I'm going to smoke mine (just don't add the wood chips if you're cooking inside!) because any leftovers will be knocked up into my easy french cassoulet recipe – a traditional peasant dish that makes for a hearty meal on a cold winters evening. You can also use it in my German sauerkraut recipe. Alternatively you can slow roast over an array of root vegetables and 3 hours later you'll have a hearty family dinner. There's loads of different options but here I'm just going to focus on the basic cooking process for slow roast pork belly and leave the variations to your imagination. Belly pork is quite fatty and as ever that means good news and bad news. The good news is that the fat gives great flavor and succulence to the final result. The bad news is that you need to trim as much fat (and the rind) off the top to ensure that the smoke flavor (or any other flavorings) can penetrate the meat. In this recipe, I'm going to keep it simple and just add a bit of honey. Note:- There's two ends to the belly of the pig. The brisket which tends to be a thicker cut (more meat) and the flank. On this occasion I've chosen to use flank because that's ideal for cassoulet. Serves:- 8 people Preparation Time:- 10 minutes Total Time:- 3 hours 10 minutes Ingredients:-
Method:-Trim the rind and as much fat as possible off the slab to try and expose as much meat as possible. Season generously and then spoon on the honey. Place the pork belly in your smoker or oven for 3 hours at 225°F or 110°C with a water bath underneath. When done, allow it to rest for 15 minutes and then carve thick slices. Have you ever seen pork as succulent as that? See Also:-French Cassoulet Recipe
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