Makes: approx 6

Prep/cook time: 3 hours

  • 2kg boneless, skin on pork belly
  • Maldon sea salt
  • 2kg rooster potatoes
  • 2 tbsp rapeseed oil
  • 25g salted butter
  • 1 bulb garlic
  • 2 sprigs thyme
  • 175mls white wine


  • 100g parsley
  • Zest of 1 lemon
  • 1 clove garlic, finely chopped


  1. Score the skin of the pork belly with a sharp knife. Rub with the Maldon salt and place in the fridge overnight.
  2. Heat the oven to 160oC Mix together all the ingredients for the Gremolata and leave at room temperature.
  3. Cut the potatoes in 1/2 cm intervals, making sure you don't slice all the way through. Put the rapeseed oil and butter into a roasting tray.
  4. Add the potatoes, garlic & thyme and mix well. Season with sea salt and add the white wine.
  5. Pat the pork belly dry with a towel and season well. Place on top of the potatoes and cook for 1 and a half. Baste the potatoes in the pan juices consistently.
  6. Turn the heat up to 220oC and cook for 1 more hour until the pork belly is crisp and golden. Remove for the oven and allow to rest. Place the potatoes in your serving dish and carve the pork belly.
  7. Serve with the Gremolata.