piece of pork belly, approx 1kg
heads of garlic, halved horizontally
Sea salt and freshly ground black pepper
Handful of thyme sprigs
Olive oil, to drizzle
Generous splash of white wine
2 cups / 450ml
brown chicken stock
(4 per person)
(50g per person)
(3 per person)
(1-2 per person)
Birds Eye Peas
(25g per person)
- Preheat the oven to 340°F (170°C).
- Lay the belly pork flat on a chopping board and score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down, cut a slit through the thick end of the pork and open it out like a butterfly. Massage all over with salt, pepper and a drizzle of oil.
- Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the belly pork on top, fat side up. Add a splash of white wine around the pork, cover with foil and bake for 1 ½ hours.
- Remove the foil and baste the pork with the juices. Place back in the oven, uncovered, for ½ - 1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.
- Transfer the pork to a clean chopping board and leave to cool slightly. Whilst warm, weigh down the pork with another tray and a few heavy tins. Leave it to cool completely, then chill for four hours or overnight in the refrigerator.
- Pour away excess oil from the roasting tray and place over a high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, add the chicken stock and bring to the boil for a thicker consistency. Pour the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.
- Cook all Aunt Bessie's products, following instructions on the packs.
- Heat the oven to the highest setting, about 450-500°F (250°C).
- Cut the pressed pork into individual portions and pat the skin dry with kitchen paper. Place the pork, fat side up, in a roasting tin and drizzle with olive oil and and a pinch of sea salt. Roast for
15-20 minutesuntil the skin is golden and crisp.
- Rest the pork for 5 minutes, then serve with light gravy and accompaniments.