Roast pork belly (plus two relishes) from Ottolenghi - The Cookbook (page 114) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gooseberry, ginger and elderflower relish; Spiced red plum, ginger and rhubarb relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pinkpaisleyxx on November 09, 2024

    As previous reviewer said, this is a great method!

  • Jardimc on September 24, 2022

    The method is perfect. I would even cook it longer to release even more fat. The skin comes out perfectly crispy. Things I would change - the garlic and rosemary were a waste of time and could not be detected when I served it. I would instead brine the pork belly overnight to season it and then pat dry as instructed, salt the skin and proceed to cooking. Damn fine crispy skin!

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