Ingredients
- 3-4 lb belly pork
- 2 onions, halved
- butter, melted
- seasoning
- water
- 300 ml chicken stock
- a little white wine
Method
- Score the fat 1-2 cms apart. Season the base of the meat.
- Lay the meat flat over 2 halved onions in a roasting pan.
- Brush the top of the meat with melted butter.
- Cook at Gas Mark 3 (approximately 325°F / 160°C) for 3 hours. Keep water in the base of the roasting pan and keep adding water — do not let it dry out.
- Rest the meat for 20-30 minutes. Serve with the onions.
- For the gravy: add 300ml chicken stock to the empty remains in the roasting pan. Simmer/boil for a few minutes on the hob ring, then strain to remove rubbish. Add a little white wine.
- To serve — just cut into 4 pieces.
Notes
Weight: 3-4 lb. Keep water in base of roasting pan — do not let it dry out. Rest meat 20-30 mins before serving. For gravy: add 300ml chicken stock to empty remains in roasting pan, simmer/boil a few mins on hob ring, then strain to remove rubbish. Add a little white wine. To serve — just cut into 4 pieces.