Pork belly roast, bone in

Greendale pork is supplied by Tom Lockwood in nearby Talaton, here in East Devon. Animal welfare is a priority for Tom, who follows traditional and sustainable farming practices to ensure his pigs are given the best possible in terms of diet, space and quality of life. Slaughtered locally to keep stress to a minimum, the animals are hung, matured and butchered on_site here at Greendale Farm Shop; the end result is lean, nicely marbled and exceptionally well_flavoured pork, available in a wide selection of cuts, joints, sausages and more for our customers to enjoy 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.