Slow Roast Belly Pork Slices and Vegetables

I've made this dish a couple of times now, so this article is to record how I've been modifying the original recipe, which is here. This also works if you replace the belly pork with chicken thighs and drumsticks.

• 4-6 potatoes, depending on size
• a couple of large maincrop carrots - could also use parsnips.
• 1 large or 2 small onions
• 6 cloves garlic
• 2 tbsp dried oregano
• 2-3 tsp smoked paprika
• 2 tbsp barbecue rub (sugar, salt, paprika, other spices in this - will need to recreate once used up)
• salt and pepper
• 2 tbsp lemon juioce
• 2 tbsp olive oil
• Pork Belly slices
• Other roasting veg - e.g. tomatoes, courgettes, peppers, leeks, cauliflower florets, brussels sprouts, broccoli florets.

First wash and cut potatoes and carrots into large chunks.
Also peel and thickly slice the onion.
Arrange these vegetables in a roasting tin.

Now make the paste to flavour the pork.

Mush up half a dozen cloves of garlic to a paste. An Oroshigane or Japanese Grater is your friend for this sort of thing - just peel the cloves and then rub them on it to puree.
Combine garlic with dried herbs and spices, salt and pepper, lemon juice and olive oil in a small bowl. Mix to a thick paste.

Massage the paste into the belly pork slices all over, and lay them on top of the vegetables in the roasting tin.

Roast at 160C for an hour or so, then take the tin out of the oven.

Lift off the pork slices and toss the roasted vegetables in the juices.
Add other quicker-cooking roasting vegetables and toss to combine.
Replace the pork slices on the vegetables, turning them the other way up to how they were roasting previously.

Return to the oven for a further 30 mins of roasting, until all the vegetables are cooked through.


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