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Saturday 7am - 4.30pm
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Traditional Family Butchers
Roast Belly of Pork
Thick end of the belly
Fresh Thyme Leaves
Salt & Freshly ground black pepper
Score the skin of the belly with a sharp knife and rub with salt, pepper & fresh thyme leaves.
Roast in a hot oven (220°C) for 30 minutes, then turn the oven down to 180°C and cook for a further hour, or until the juices run clear when the meat is pierced with a
skewer. If the crackling is too soft turn up the heat again and check every few minutes until it is golden brown.
To serve remove the crackling from the pork before carving the joint into thick slices. Serve each person a hearty slice of pork and a piece of crackling. Serve with potatoes,
Seasonal vegetables and apple sauce.