Straight From London: The Ivy's Slow-Roasted Pork Belly
London mainstay The Ivy has seen its share of celebrities and other VIPs hungry for its vibrant modern cuisine and "see and be seen" vibe. Peruse the iconic restaurant's new cookbook filled with its best stories and most beloved dishes, like this slow-roasted pork belly. It's a feast for all the senses.
Straight From London: The Ivy's Slow-Roasted Pork Belly
Prep Time
35
minutes
Cook Time
2.5
hours
Servings
6
Total time: 3 hours, 5 minutes
Ingredients
- 4 1/2 pounds trimmed pork belly
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- juice of 1 lemon
- 1 Orange
- splash light soy sauce
- 2 tablespoons chopped marjoram
- 30 pearl or button onions (if you can't find these use 18 small shallots)
- 1 tablespoon sunflower oil
- 3 1/2 ounces smoked bacon lardons
- 1 1/4 cups chicken stock
- Scant 1 2/3 cups frozen peas
- 2 tablespoons unsalted butter
- sea salt and freshly ground black pepper
- Roasted baby carrots
Directions
- Using a sharp knife, score the pork fat 1/4 in deep and in a criss-cross pattern. Rub the salt, sugar and lemon juice into the fat, rubbing it really vigorously for a good few minutes. Lightly dab the meat dry with paper towels. Turn the pork belly over and cut a shallow criss-cross pattern on the flesh side, then rub the orange zest, soy sauce and half of the marjoram into it. Turn the meat skin-side up again, cover and leave in the fridge for 6-8 hours.
- Preheat the oven to 425°F.
- Place the pork belly, skin-side up, on a rack in a roasting tray and cook for 30 minutes. Reduce the oven temperature to 350°F and continue to cook the pork for a further 1 1/2 hours until the skin is very crisp and crunchy and the meat is cooked.
- Meanwhile, peel the pearl onions and cook in a pan of boiling water until tender, then drain.
- Heat the sunflower oil in a large frying pan, add the lardons and cook until the fat starts to run. Add the blanched onions and continue to cook until the lardons and onions are golden brown.
- Pour the juices from the pork roasting tray into the pan along with the chicken stock (broth). Add the frozen peas and simmer for a few minutes until the peas are cooked. Add the remaining marjoram and butter and stir until combined. Spoon into warmed bowls and serve the pork belly in slices on top, along with the baby carrots.