Willima Morris Edit Blue

Slow Roasted Pork Belly Recipe


  • 1.5kg pork belly
  • 2 onions, finely diced
  • 200ml good ale
  • 500ml chicken stock 
  • 2 tbsp wholegrain mustard
  • 1 tbsp English mustard


  • 6 large potatoes
  • 150ml double cream
  • 100g butter
  • 200g black pudding, diced


  1. Heat the oven to 150c / fan 130c / gas 2
  2. Put the pork belly onto a rack and onto a baking tray. Season with salt and roast in the oven for 2½-3 hours until crisp and golden. Give it a blast of heat at the end if you need to help the crackling.
  3. While the pork is cooking, place peeled potatoes in boiling water until cooked then mash. Bring the cream and butter up to the boil and add it to the potato to get a creamy consistency. Fry the black pudding in a pan with oil until crisp then fold into the mashed potato. Season and keep warm.
  4. Fry the onions in a pan until soft. Add the ale and reduce down to a glaze over a high heat. Add the chicken stock and reduce down again until sauce consistency. Take off the heat and whisk in the two mustards. Serve with the pork and mash.
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