Slow roast pork belly

The perfect weekend winter warmer!



  • salt and pepper
  • Shitake mushrooms
  • Olive oil
  • Beef broth
  • salt and pepper
  • Young carrots, roughly chopped
  • Potatoes, cubed
  • butter
  • 1 bay leaf
  • 3-4 cloves garlic, whole
  • onion
  • 1 onion, roughly sliced
  • 2 cloves garlic, crushed
  • 1
    Pork Belly
  • 2 cloves garlic, chopped
  • A splash of Hill & Dale Cabernet Sauvignon
  • parsley
  • Fresh chopped garlic
  • 1 sprinkle of sugar
  • Hill & Dale Cabernet Sauvignon


First dry and score the skin of the pork belly before rubbing it with salt, pepper and garlic. In the meantime toss the chopped vegetables with a bit of red wine, salt and parsley and preheat the oven to 250F. In a medium baking pan, put the vegetables under the meat. Brush the meat with olive oil and pop it in for 3 hours. I would advise raising the temperature to 450F or putting it under the grill for 10-20 minutes to get that crackle we all love. About 20 minutes before the meat is done, begin the sauce. In a saucepan, cook the onion and garlic in olive oil and melted butter. Before they begin to brown too much add the Hill & Dale Cabernet Sauvignon (quite a bit) and beef broth (a splash will do). Put into the mix salt and pepper, a bay leaf and a dash of sugar. Keep it at a steady boil until it reduced down. Strain out the bay leaf, garlic, shallots and serve with the meat and vegetables.

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