Try this recipe for slow-cooked pork belly, then check out our perfect pork belly, pork crackling, roast pork for two and more pork belly recipes.


  • 1.75kg boneless pork belly, skin scored heavily
  • 2 tbsp sea salt


  • 25g butter
  • 1 onion, chopped
  • 1 red cabbage, sliced
  • 1 tsp fennel seeds
  • 1 tsp dried chilli flakes (optional)
  • 2 bramley apples, peeled and diced
  • 2 tbsp red wine vinegar
  • 3 tbsp soft light brown or demerara sugar


  • 1.5kg King Edward potatoes, peeled and quartered
  • 50g butter
  • 2 tbsp Dijon mustard
  • 100ml milk
  • 4 tbsp double cream


  • STEP 1

    Rub the pork all over with 1 tbsp sea salt then put on a metal rack over a dish. Put uncovered in the bottom of the fridge and leave overnight.

  • STEP 2

    The next day put the whole dish in the sink and pour a kettle of boiling water over the skin. Leave to cool and drain.

  • STEP 3

    Heat the oven to 150C/fan 130C/gas 2. Lift the pork on its rack and put over a roasting tin. Pat the skin dry with kitchen paper and sprinkle with more sea salt. Roast for 3 hours.

  • STEP 4

    To make the cabbage, heat the butter in a non-stick lidded pan. Cook the onion for 5 minutes then add the cabbage and cook for another 5 minutes. Add the remaining ingredients, season and stir well, then add a splash of water and cook for 45 minutes over a medium heat, stirring occasionally, until the cabbage is tender and glossy.

  • STEP 5

    To make the mash, boil the potatoes in salted water until tender then drain well and push through a ricer back into the pan. Season then beat in the butter, mustard, milk and cream over a gentle heat. Cover and reheat to serve (add a little more milk when reheating if it gets too dry).

  • STEP 6

    After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.

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