Roast Belly of Pork with Root Vegetables

Step 01

The night before, pour boiling water over the pork skin then rub the vinegar all over the rind. Put the joint on a plate in the fridge, uncovered, overnight.

Step 02

Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season well with salt and pepper and set aside for the flavours to develop.

Step 03

Roast the pork skin-side up on a wire rack over an empty roasting tray at 200C/180C Fan/Gas 6 for 1 hour then reduce the oven to 180C/160C Fan/Gas 4.

Step 04

Toss the parsnips, carrots, shallots and thyme with the oil and a glass of water in a roasting tray. Pour over the fat gathered from the pork then place the tray beneath the pork and roast for a further hour, basting occasionally.

Step 05

Rest the pork in a warm place for 15 minutes. Toss the spinach through the roasted vegetables and drain off any fat from the juices.

Step 06

Carve off the crackling in one piece and portion. Serve the sliced pork with the root vegetables and gravy made from the pan juices.