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  1. Wealth
March 1, 2013

Tom Kitchin’s Roast Pork Recipe

By Spear's

Tom Kitchin, Michelin-starred chef of The Kitchin, shares his roast pork recipe with Spear’s

Tom Kitchin, Michelin-starred chef of The Kitchin, shares his roast pork recipe with Spear’s

Serves 4

1 kilo of pork belly (skin left on)
Salt for seasoning


The day before:
The day before you want to enjoy the pork, its good to do some preparations. Very carefully, take a sharp knife and score the skin of the pork across in a criss-cross pattern. Then season well by rubbing salt deep into the skin. Place the pork on a cooling wire then on top of a tray — avoid using cling film here. Leave the seasoned pork belly in the fridge for 24 hours if you can.

On the day:

Boil the kettle and pre-heat the oven to 180 degrees. Take the pork belly from your fridge and pour a good half litre of boiling water over the pork belly. This will open up the skin and let all the fat and juices create a lovely, delicious crackling.

With the water in the bottom of tray and the pork still sitting on the wire, place the pork into a hot oven at 180 degrees. Leave to cook for 20-25 minutes.

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After 20-25 minutes, lower the temperature of the oven to 140 degrees and cook for around 2 1/2 hours. If you’ve followed the recipe, the skin will form the most delicious crackling — too good to resist.

When you remove the pork from the oven, the meat should be so tender, it should almost just flake off.

To Serve:

Carve the pork belly at the table and serve with lots of fresh seasonal vegetables and some home made apple sauce.

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