Slow Roasted Pork Belly with Mustard Sauce & Mash
Do you want that perfect crispy crackling on your pork belly? Pete Goffe-Wood knows how to cook his favourite Winter comfort meal, to get it perfect every time. Try his Slow Roasted Pork Belly paired with a rich bacon-infused Mustard Sauce and a creamy Potato Mash. If you’re one for rich, winter comfort foods, then this is a recipe to try.
- South African
Prep Time30 minutes
Cooking Time3 hours
- 1,2kg pork belly
- 100g streaky bacon
- 2 onions
- 4 cloves garlic
- 50ml red wine vinegar
- 100ml white wine (*see substitutes in notes)
- 500ml chicken stock
- 1L cream
- 100g Dijon mustard
- 1kg potatoes
- 25g butter
- 50ml cream
- Sea salt & freshly ground black pepper
- Score the skin of the pork belly with a sharp knife. Rub the salt & pepper into the scored skin.
- Place it in a medium oven (150ºC) on a roasting rack and cook for about 2½ hours.
- The belly is ready when the fat is very crisp and clear juices run from it when a skewer is inserted.
- If you want the crackling to be crisper, place under the top grill for a minute or two.
- Roughly chop the bacon and put it in a hot saucepan with a little oil.
- Cook the bacon until it turns golden brown and starts to crisp.
- Roughly chop the onions and garlic and add them to the bacon.
- Cook the onion until it begins to colour then deglaze the pan with the vinegar.
- Add the white wine and reduce until almost all of the wine has evaporated.
- Add the chicken stock and reduce by half. Add the cream and reduce to the desired consistency.
- Remove from the heat and season with salt & pepper.
- Strain the sauce and only whisk in the mustard just before serving.
- Peel the potatoes and cut into large chunks.
- Place the potatoes in cold salted water and cook until soft, drain and mash.
- Heat the butter & cream and pour it into the mash.
- Season to taste.
Peel the potatoes and cut into large chunks. Place the potatoes in cold salted water and cook until soft, drain and mash.
Heat the butter & cream and pour it into the mash.
Season to taste.
What to do with leftover mashed potatoes? (*not that there is often leftovers!)
- Mashed potatoes will keep for two to three days in the fridge, or you can freeze them in an airtight container. To defrost, allow the mash to come up to room temperature then place in a heatproof bowl, cover with tin foil and place over a pan of very gently simmering water until hot all the way through.
- OR you can make these fish cakes or mix the mash with some herbs and pan-fry until crispy, served with eggs for breakfast.
Is this pork belly recipe banting friendly? Make this banting-friendly by:
- Replacing the potato mash with this cauliflower mash recipe.
- Replace the wine with additional stock.
What can I substitute for wine?