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Slow Roasted Pork Belly Roll 01
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Slow Roasted Pork Belly Roll

A succulent slow roasted pork belly roll with gravy
Course Main Course
Keyword Pork Belly
Prep Time 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 5 hours
Author Lizna

Ingredients

  • Delish Braai Rub Enough to Coat the Pork Belly Roll
  • 3 Carrots
  • 1 Onion
  • 2 sachets Liquid Beef Stock from Ina Paarman Or Stock Cubes / Powder
  • 1 cube Leek Stock
  • 4 cloves Garlic Chopped
  • Rosemary
  • Oil For Frying
  • Salt & Pepper
  • 1 Pork Belly Roll
  • 1 cup White Wine Any Kind
  • 3 cups Hot Water

Instructions

  • Rub the Pork Belly Roll with the Delish Braai Rub
  • Clean and roughly chop the carrots and onion
  • Place the roasting pan on the stove top and turn the heat on medium, add enough oil to cover the bottom of the pan
  • Fry the onions and carrots together with the rosemary and pepper to taste till onions turn clear. Add the garlic and fry for a couple of minutes.
  • Place the pork belly roll into the pan and render the fat on all the sides
  • Pour the cup of wine into the pan and boil off
  • Add the stock and warm water, make sure the stock is completely dissolved
  • Cover the pan with the foil and place in a preheated oven of 160°C for 4 hours
  • Let the meat rest before cutting, if you don't let it rest it will pull apart as ours did, we were in a bit of a rush to eat! It smelled too good
  • While the meat is resting, pour all the juices and veggies from the pan into a small saucepan and reduce till you have the desired thickness for your gravy

Notes

If you don't want to cook with alcohol you can replace the wine with more water or half water, half apple juice.