Pork Belly with Mustard and Calvados

Current rating:
3 / 5
Your rating:
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
Cooking Time:
150 minutes
  • 900-1kg (1-2lb) Pork belly joint (size dependent on appetites)
  • 2 Onions, quartered
  • 2 Carrots, peeled and thickly sliced
  • Large sprig of sage
  • Large sprig of thyme
  • 2x15mlsp (2tbsp) Mild mustard
  • Oil
  • Salt and pepper to taste
  • 450ml (3/4pt) Pork stock
  • Calvados - for special occasions (a good slosh)
  • 2 Eating apples, cored and quartered
Pre-heat the oven.

Take the belly joint, cut strings if it's a rolled joint and roll out flat. Dry the rind and score deeply with a sharp knife.

Line a roasting pan with foil. Place onions, carrots and herbs on the foil.

Spread the mustard on the non-rind side of pork belly, season and lay the joint (rind side uppermost) on the vegetables. Brush the rind with a little oil and sprinkle with salt.

Pour the stock into the pan.Add 30-45ml (2-3tbsp) Calvados to the stock if it's for a special occasion.

Scrunch the foil around the meat but don't cover the rind. Place in the oven and cook for 1 hour.Open the foil, add the apples, cover and cook for a further hour.

Serving Suggestions:
Serve with the apples, carrots and onions, mashed potatoes and seasonal vegetables.

If the crackling needs more 'crackling' place under a pre-heated grill.