Crunchy crackling and tender meat served with sweet root vegetables, this dish is an absolute classic!
Preparation time: 20 minutes
Cooking time: 2.5 hours
For the roast pork:
- 1tbsp fennel seeds,
- 1tbsp coriander seeds
- 1-2 tsp sea salt
- 4 tbsp rapeseed oil
- 1.5kg pork belly
- Sea salt and black papper
- 500ml of chicken stock
- 1 Glass white wine
For the roast roots:
- 4 medium sized beetroot, peeled and cut into quarters
- 350g Chantenay carrots
- 12 medium sized shallots, peeled and halved if too big
- 6 tbsp rapeseed oil
- A few springs thyme
- 4 cloves garlic
- 2 tsp red wine vinegar
- Sea salt and black pepper
- 2 tsp runny honey
What to do:
Crush the spices with the salt in a pestle and mortar, or with the end of a rolling pin in a deep bowl. Add 3 tbsp rapeseed oil and stir to combine. Rub this salt mixture all over the flesh of the pork. Cover and refrigerate for at least one hour. Remove from the fridge 20 minutes before you cook the pork.
Preheat oven to 200c.
Rub the skin of the pork with more oil and season with sea salt and black pepper. Roast skin side up in the preheated oven for 30 minutes. Pour over the stock then reduce the oven temperature to 180c.
Cook for a further 1 ½ hours, pouring the white wine round the joint about half an hour before end of cooking.
40 minutes before the pork finishes cooking put the vegetables in a roasting tin. Drizzle with rapeseed oil. Pull the thyme leaves off their twigs and add to the vegetables along with the whole garlic cloves. Season lightly with salt and cover the roasting tin loosely with foil. Bake for 35 minutes.
When the pork is cooked remove it from the oven, then remove the foil from the vegetables and cook them for a further 10-15 minutes.
Cover the pork with foil and set aside to rest for 15 minutes before carving.
When the vegetable are cooked remove them from the oven. Put the vinegar into a small bowl and add a good pinch of the sea salt and let is dissolve. Stir in 2tbsp rapeseed oil. Then whisk in the honey. Toss the root vegetables with the mixture and serve at once
Carve the Pork and serve with the cooking juices and Roasted Chantenay and Roots.