If you are unable to use JavaScript 1 litre chicken stock For something a little easier, you can stick with just regular rice. Curly Kale and apple sauce, for serving. 1 onion, peeled and halved 1 tablespoon vegetable oil or rapeseed oil Place the skin on a cooling rack and sprinkle with salt. Stir-fried vegetables such as broccoli, bok choy, onion, carrot, and some baby corn go excellent as an accompaniment to this dish. Cook for 9 hours at 95°C or 8 hours at gas mark ¼. Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying … Mash the vegetables with a potato masher and keep warm. Preheat the oven to 95°C or gas mark ¼. You are free to manage this via your browser setting at any time. The side dish that I like to have with this dish is some delicious fried rice. Customer comment To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Cook for 9 hours at 95°C or 8 hours at gas mark ¼. by email at With 30 minutes of the cooking time left, add the sage to the casserole and return to the oven for the final 30 minutes. Pour the braising liquid into a saucepan and place over a high heat to reduce by half. Salt, for sprinkling Just double each ingredient apart from the chicken stock and the sage.'' Once the initial chopping is done, you can sit back and wait for the oven to work its magic. When ready to eat, heat the oil in a frying pan until smoking hot then place the pork belly, skinned side down, and allow to colour for 30 seconds. Serve with the mashed vegetables and a piece of the crispy skin. With 30 minutes of the cooking time left, add the sage to … We use cookies to provide you with a better service on our websites. This recipe is easily doubled to serve 6 people. In the meantime, put the cooling rack with the crackling back in the oven for 5 minutes or until the skin has puffed up. 3 carrots, peeled and halved lengthways Heston, 500g pork belly Place over a medium heat until the liquid begins to simmer, cover, then place in the oven. on your browser, you can place your order by contacting our Put the cooling rack on top of a baking tray and place in the oven. Click here for more information about health and nutrition. It’s a delicious combination that is … Low temperature cooking over a long period of time will ensure that the belly is tender and moist. Customer Sales and Support Centre by free phone on 0800 1 88884 or If you'd like to comment further on this recipe you can do so in the Remove the casserole and the skin from the oven and increase the temperature to 200°C, gas mark 6. Take the pork belly out of the braising liquid and strain the vegetables, reserving the liquid. ½ garlic bulb Place the pork belly in a large casserole dish with a lid, then add the carrots, parsnip, onion, turnip and garlic, and pour over the chicken stock. Season with salt and pepper and keep warm. Below are just a few ideas on how you can serve this delicious dish. is not enabled on your browser. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, ''Though this pork belly takes 9 hours to cook, the method couldn’t be simpler. section on the bottom of the page. Place over a medium heat until the liquid begins to simmer, cover, then place in the oven.