Pork Belly
Ingredients
1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
2 tsp sunflower oil
3 large onions, sliced
Salt & crushed peppercorns
1 tbsp Carolina Barbeque
Rub
2 tbsp runny honey
Method
- Heat oven to 180C/fan 160C/gas mark 4.
- Mix the Carolina Barbeque Rub with the runny honey and set aside.
- Put the pork, skin-side up, on a rack in a roasting tin. Drizzle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins or so.
- Put the sliced onions in the roasting tin under the pork. Brush the honey and Rub mixture over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30- 40 mins, basting occasionally, until caramelised with a rich, golden glaze. Once cooked and tender (test by piercing with a knife) remove pork from the oven, then leave to rest for 10-15 mins.
- While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, and then serve on top of the onions. Pour any remaining liquor over the meat and serve