Slow-roasted Pork Belly with Boulangère Potatoes by James Martin
Preheat the oven to 170C/325F/Gas 3.
For the pork belly, boil a kettle and pour the boiling water over
the pork skin, discarding the water.
Pat the pork belly dry, using kitchen paper, then rub the salt and
thyme leaves over the skin, pressing them into the score marks.
For the boulangère potatoes, mix the potato and onion slices
together in a bowl and season, to taste, with salt and freshly
ground black pepper. Transfer the mixture to a large buttered
ovenproof dish and pour over the stock.
Transfer the dish to a rack in the lower part of the oven. Place the
pork belly directly onto the shelf above the potatoes so that any
fat from the pork belly drips onto the potatoes. Roast for three
hours, or until the pork belly and potatoes are tender and
For crisp pork crackling, remove the potatoes from the oven and heat
the grill onto its highest setting. Grill the pork belly for 10-15
minutes, or until the crackling is crisp. Remove from the grill and
Meanwhile, for the apple sauce, place the apples and water into a
lidded saucepan, cover the pan with the lid and heat over a medium
heat for 3-4 minutes, or until the apples have broken down to a
purée. Stir in the butter and sugar, adding more sugar, if
necessary, to taste.
To serve, carve the pork belly into thick slices and place onto four
serving plates. Spoon the boulangère potatoes alongside and top with
a dollop of apple sauce.