Rachel Khoo


Posted by Rachel

October 9th, 2015

Recipe: Slow roasted pork belly with sloe gin

Screen Shot 2015-09-29 at 14.07.48

Photo by David Loftus

Roast pork was something I always looked forward to having at home on Sundays. My brother and I would fight over the crackling!

There’s plenty of crackling with this dish, but it also has a French touch with its tart berry marinade.

Slow roasted belly pork with sloe gin

Serves 4-6
Preparation time – 30 minutes
Marinating time – 4 hours or overnight
Cooking time – 3½ to 4 hours


1kg (2lb) piece boneless pork belly, skin scored and patted dry
1tbsp sea salt flakes
4 red onions
1 head of iceberg lettuce
1 unwaxed lemon
200g (7oz) thick Greek yoghurt, or 1 cup
A pinch each of sugar and sea salt

For the marinade

150ml (5fl oz) sloe gin, or 1/2 cup plus 2 tbsp
80g (3oz) runny honey, or 6 tbsp
2tsp white pepper
1tbsp red wine vinegar
200g (7oz) red currants or mixed berries (frozen are fine), plus a handful to garnish


Mix the marinade ingredients in a shallow glass or ceramic dish. Place the pork in the dish, skin-side up, making sure that the marinade doesn’t touch the skin. Chill, uncovered, for 4 hours or overnight. When the time is up, preheat the oven to 425°F/240°C fan/gas 8.

Pat the skin of the pork dry again with paper towel. Place on a plate, setting the marinade to one side, and use a hairdryer for 2-3 minutes to remove all the excess moisture from the skin. Rub the skin with salt flakes, getting into the scoring.

Peel and quarter the red onions and place at the bottom of a roasting pan/tin, then pour over the marinade and lay the pork belly on top, skin-side up. Roast for 30 minutes, then turn the heat down to 300°F/170°C  fan/gas 3 and roast for 2½-3 hours, or until very tender.

Remove the pork from the oven. Take the onions out and set aside. Crank up the heat again to 425°F/240°C fan/gas 8 and place the pork back in the oven for about 10 minutes, or until the skin is crispy. Remove from the oven and when cool enough to handle, separate the skin from the flesh.

Slice the pork into slivers and chop the skin into crouton-sized pieces. Cut the lettuce into thick slices, then wash and dry (keeping them whole).

Finely zest the lemon and mix into the yoghurt with the sugar and salt. Add a squeeze of lemon juice. To serve, place a lettuce slice on each plate and top with the pork, onions, skin and berries. Drizzle with the yoghurt.

This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.

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13 thoughts on “Recipe: Slow roasted pork belly with sloe gin

  1. Made this for 6 people on Easter Sunday and there were absolutely no leftovers! Used kale rather than lettuce, but the yogurt was a nice extra to have on the side, along with the sloe-gin-flavoured gravy. The crackling was epically amazing but went black on top rather quickly – would you suggest covering with tin foil at any point?

  2. Made this for our dinner tonight. Absolutely loved it. Crackling was fantastic but cooked for a slightly shorter time as meat seemed to be ready. Will definitely cook for friends next time. Thanks Rachel

  3. Search for “Ribbe” – a dish many are eating at Christmas eve in Norway. The garnish is not the same, but regarding the meat, its the same way to make your skin perfectly crispy.

    Make cuts in the skin like a chessboard. Rub the meat with salt and pepper (or other spices) two days before you plan to cook it and place it with the skin down in a pan. Add some water to the pan for the skin to be soaked in and put it in the refrigerator.
    Add some more salt and pepper to the skin and cook the the meat with the skin down the first 30 mins before you turn it. Forget the hairdryer, but make the cuts in the skin withdrawn by placing it on a upside down plate or the garnish cooked underneath.
    The water inside will make bubbles in the skin and make it very crispy and the underside of the meat will also have a nice tasteful crust

  4. I have just cooked and eaten this meal and it was fantastic!
    I put the pork on while I was at work (slow cooker method) and then finished it off in the oven while I did the rice and stir fry. I struggled to find dried chili so I used a small amount of cayenne pepper and it worked well. I would recommend this meal and I will cook it again.

  5. I cannot get hold of slo gin so i made my own concoction with vodka and pomegranete molasses, substituted blackberries and otherwise your recipe. Yummy and easy entertaining recipe

  6. This looks and sounds divine Rach.. I cant wait to try it. What is slo gin? And what alternative could I use?

    Fan from South Africa… <3

    1. Hi Ameshnee, so glad you are going to try the recipe. Sloe Gin is a liqueur made from the sloe berry. You can experiment with different liqueurs as an alternative. Enjoy!

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