Slow Roast Pork Belly Recipe with Creamy Mashed Potatoes

Slow-roast pork belly with black pudding mash and grain mustard sauce

  • serves 4
  • Easy

This dish takes a little time but really is worth doing. The brine makes the pork taste amazing and helps the crackling along. The mash is incredibly luxurious and the sauce cuts through the richness of the dish



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


  • salt 200g
  • demerara sugar 150g
  • black peppercorns 1 tbsp
  • cloves 2
  • bay leaf 1
  • thyme a sprig


  • potatoes 4 large
  • milk 100ml
  • double cream 100ml
  • butter 100g
  • black pudding 200g, diced


  • Step 1

    Bring all of the brine ingredients with 1 litre of water up to the boil and make sure all of the sugar and salt has dissolved. Let the brine go cold. Put the pork belly into a plastic container or ceramic dish and pour over the brine. Put a lid on and put into the fridge for 24 hours.

  • Step 2

    Heat the oven to 150c/fan 130c/gas 2. Put the pork belly onto a rack then onto a baking tray. Pat dry with kitchen roll 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.

  • Step 3

    While the pork is cooking, bake the potatoes until cooked. Scoop all of the potato from the skin and put it through a potato ricer. Bring the milk, cream and butter up to the boil and add it to the potato to get a creamy consistency. In a pan, fry the black pudding with a little oil until crisp then fold into the mashed potato. Season and keep warm.

  • Step 4

    Fry down 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 the sauce from the heat and then whisk in the two mustards. Serve with the pork and mash.

Want more pork belly recipes? Check out more right here...

Pork Crackling Recipe

Nutritional Information

  • Kcals 1381
  • Fat 97.2g
  • Saturates 43.2g
  • Carbs 49g
  • Fibre 5.9g
  • Protein 76g
  • Salt 3.6g