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pieces of pork confit on a board with apples.

Pork Confit - Slow Roast Belly Pork

Amanda
Belly pork, slow roasted in its own fat, then cooked at a high heat for perfect crackling. Served with caramelised apples and pan gravy.
5 from 23 votes
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine French
Servings 4
Calories 1385 kcal

Equipment

  • sharp knife
  • deep roasting dish
  • Frying pan / skillet
  • Carving fork
  • Oven tray

Ingredients
 
 

  • 1 kg pork belly skin on
  • 1 bunch thyme small
  • 3 tablespoon sea salt flaked
  • 1 teaspoon pepper ground black pepper
  • 1 tablespoon vegetable oil
  • 2 apples
  • 1 tablespoon butter
  • 50 ml dry white wine
  • 400 ml stock pork or chicken

Instructions
 

For the pork

  • Bring the meat to room temperature and dry with a paper towel.
  • Score the skin is scored lengthways end to end, about 1 cm width.
  • Rub the skin with oil and rub the pepper and a tablespoon of the salt into the skin.
  • Lay the pork and any bones in a roasting tin, on top of the thyme. Cover the dish tightly with foil.
  • Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and roast the meat for 3 hours.
  • Use a sharp knife to remove the skin in one piece and set aside.
  • Score the fat in a cross pattern and add a tablespoon of salt evenly over the fat. Replace the foil on the pork.
  • Cut the skin into 4 even pieces and place on an oven tray. Sprinkle with a tablespoon of salt.
  • Put the pork and skin back into the oven for another hour, or until the pork is extremely tender.
  • Remove the pork from the oven and increase the heat to 200 C / 400 F / 180 FAN / Gas 6.
  • Cut the pork into 4 portions and return to the pan. Cook the pork and skin for 15 minutes until crispy.
  • Let the pork rest for 10 minutes before serving.

For apples

  • Core the apples and cut into wedges. Heat the butter in a frying pan over a medium heat and add the apples for 5-10 minutes until golden..

For the gravy

  • Take the thyme from the pan and discard. Remove all but a tablespoon of fat from the pan and place over a medium heat.
  • Use the wine to deglaze the pan, using a wooden spoon to loosen the bits stuck to the pan. Let it bubble for a few minutes then add the stock.
  • Bring to the boil and serve with the pork. If you prefer a thicker gravy, allow the mixture to simmer and reduce, or combine a tablespoon of cornflour with a tablespoon of cold water, and stir into the mix.

Nutrition

Calories: 1385kcalCarbohydrates: 15gProtein: 24gFat: 136gSaturated Fat: 50gPolyunsaturated Fat: 14gMonounsaturated Fat: 62gTrans Fat: 1gCholesterol: 188mgSodium: 5739mgPotassium: 583mgFiber: 2gSugar: 10gVitamin A: 425IUVitamin C: 7mgCalcium: 29mgIron: 2mg
Keyword crispy pork belly, pork confit, slow roast belly pork
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