by James Martin

James Martin shows how to get perfect crackling and tender roasted meat from pork belly.

Main course


This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out. For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta). Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render down during the slow roasting period, keeping the meat moist and adding flavour; the excess fat can then be poured off before serving.