Angela Hartnett's roasted pork belly recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s roasted pork belly recipe By Angela Hartnett - May 15, 2022 This is a recipe inspired by Valentine Warner, a very good chef and food writer and a friend who I adore. It’s my go-to way of making pork belly, which is such a pleasingly cheap cut of meat and wonderfully easy to cook; you just need to get your oven temperatures right. Jonathan Lovekin SERVES 4 3 rosemary sprigs, leaves picked and finely chopped Finely grated zest of 2 unwaxed lemons 1 tbsp fennel seeds 4 garlic cloves, peeled and crushed 2 tbsp groundnut oil 1.5kg pork belly, skin on Sea salt and freshly ground black pepper Heat the oven to 220C/ 200C fan/gas 7. Put the rosemary, lemon zest, fennel seeds and garlic in a mortar and grind them with a pestle to a good paste. Stir in the oil and season with salt and pepper, then set aside. Pat the pork belly dry with kitchen paper then, using a sharp knife, score across the narrow width of the belly at 2cm intervals, taking care to score through the skin and fat, but not into the meat. Rub the rosemary and lemon marinade all over the scored skin. Pour 1cm depth of water into a roasting tray, place a rack in the tray and the pork belly on top. Roast in the oven until the skin starts to bubble and crackle; this should take about 30 minutes. Then, reduce the heat to 160C/140C fan/gas 3 and cook for a further 1 hour, until the meat is tender to the point of a knife. If the pork needs crisping up, increase the oven heat to 240C/220C fan/ gas 9 and roast for a final 15 minutes, until it’s good and crispy. Remove the pork from the oven, leave it to rest for 10-15 minutes, then slice and serve. I like to serve it on a bed of leaves for some freshness. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved