Pork belly roast, bone in

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw-bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on-site at Greendale Farm Shop, where a wide selection is available to our customers every day.

Cut from the underside of the animal, Pork Belly has a natural layer of fat, which keeps the meat tender as it cooks. Pork Belly is often rolled and tied by butchers, but this natural slab shape is perfect for easy slicing into individual portions, and is also much easier to marinate.

Preheat your oven to 150°C/gas mark 2, then weigh the Pork Belly to work out the cooking time; as a guide, allow 45 minutes per 450g in weight, plus another 45 minutes, or until cooked through (when there is no pink meat and the juices run clear). When it is cooked, remove the Pork Belly from the oven, sit it on a warm plate and cover it loosely with foil, then let it rest for about 15 minutes before serving.