The Best Roast Belly Pork from Farm2Table

5/5 - (1 vote)

I have been receiving a weekly meat and veg box from Farm2Table for some time now and cannot fault the quality of the meat, the belly pork being one of my definite favourites.

The Best Roast Belly Pork from Farm2Table

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy


  • a piece of belly pork
  • a handful of fresh mixed herbs eg rosemary, sage, thyme
  • salt
  • olive oil
  • sweet potato
  • courgettes
  • peppers
  • baby new potatoes
  • carrots
  • plus also beetroot, tiny red onions etc


  1. Put the belly pork in the middle of a large roasting tin. Boil a kettle of water and pour the hot water over the rind of the belly pork and pour the water away. Pour some olive oil over the rind and sprinkle it with some salt.

  2. Roast it in the oven for 1 hour at 160C. While this is roasting, prepare the vegetables for roasting. Cut the peppers into quarters, the carrots into 2cm chunks, the courgettes and sweet potatoes similarly. If the new potatoes are about 2cm across leave them whole otherwise cut them up.

  3. Once the hour has expired, carefully lift the roasting tin from the oven and arrange the vegetables around the pork, sprinkle with olive oil, salt and the chopped fresh herbs. Return it to the oven for a further hour. By this time the meat and veg should all be cooked, if any of the veg remains a little hard return it to the oven for a further 20 minutes.

  4. Carefully remove the rind from the pork taking care not to take the fat with it. Cover the veg and meat with foil to keep warm. Lay the rind on a baking tray, sprinkle with a little salt and return to the oven for about 15-20 minutes and you should have perfect crackling, then serve.

  5. Any assortment of veg can be used but I personally find that the sweet potato is a must as its sweetness goes perfectly with the pork. Why not try serving the pork with a little homemade bramble jelly as well.

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