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Jamie Oliver’s Slow-Cooked Pork Belly

This crisp and succulent slow-cooked pork belly from Jamie Oliver is the perfect centrepiece for a Mexican-inspired taco party.

From the book

Jamie Oliver


Getting ahead is the absolute best thing you can do with this recipe – cooking the pork the day before you need it means all the fats will have solidified so it’s easier to slice, and you’ll also get a much better flavour. As well as achieving incredible tenderness from the slow cook, you get crispy golden gnarliness from the roast on the day.

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4 fresh bay leaves
1 heaped tsp each smoked paprika, ground coriander, ground cinnamon, ground allspice
1.5kg piece of piece of boneless pork belly, skin off and reserved (see tip below)

Essential kit

You will need: a pestle and mortar.


Ask your butcher: To remove the pork skin in one piece, ready to roast.

Get ahead: Preheat the oven to 180ºC. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush. Muddle in the spices and 1 teaspoon each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now). Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hours. Remove, cool and refrigerate overnight.

On the day: Preheat the oven to 200ºC. Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hour, or until golden and crunchy. Transfer the pork belly to a board, slice 1cm thick, then lay across a large baking tray (reserving the tray of juices for my Black beans & cheese, page 72). Roast the pork for 30 minutes, or until crisp, sizzling and golden. Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling. Serve up at the table with all the sides, ready for taco building.

Veggie love: Scrub 1 butternut squash (1.2kg), carefully halve it lengthways and deseed, then slice 1cm thick and toss with the spice mixture. Roast in a tray on the bottom of the oven at 200ºC for 30 minutes, or until soft and golden.

CALORIES 327kcal  FAT 25.8g SAT FAT 9.2g PROTEIN 24g CARBS 0.2g SUGAR 0g SALT 0.6g FIBRE 0.4g


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From the book: Together: Memorable Meals, Made Easy

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