Slow Roast Belly Pork with Sumac and Rosemary

slow roast pork belly with sumac & rosemary

This recipe comes from one of our regular customers, Steve Bell at the Yellow Bicycle Cafe in Blandford Forum. Steve says, ‘we have been using amzing Story Pig Tamworth Pork on our menu at the Yellow Bicycle Cafe for a couple of years now and when we get some belly pork in for a special we always want to do something that does it justice. Slow roasting is a must to get that soft, sticky texture our customers love, however extra flavours want to be subtle, allowing the natural flavour of this amazing meat to shine through.

“If you’ve not tried sumac before, it’s a wonderful, citrusy spice made from the plane of the same name, which grows in Northern Africa, Eastern Asia and North America. It’s now readily available in supermarkets (we buy ours in Tesco) and can be used to give many dishes a bright and vibrant lift and is great with both meat and vegetables. Here we use it as a simple rub and it really lifts the pork without overpowering it.s flavour.”

“This recipe uses a 1kg joint of belly pork on the bone, so adjust the amounts if yours is bigger”

Slow Roast Belly Pork with Sumac and Rosemary
Slow Roast Belly Pork with Sumac and Rosemary

for the rub

1 tablespoon sumac powder
½ tablespoon garlic powder
1 tablespoon coarse ground black pepper
1 tablespoon sea salt
1 tablespoon coarsely chopped rosemary

Combine in a bowl and mix well.

the pork

Preheat the oven to 240˚C / 220˚C Fan (Gas mark 9). Dry the skin with kitchen roll and with your sharpest knife score into diamonds that are about 2cm across. Make the cuts deep enough so they reach the meat itself, allowing the rub to penetrate. Sprinkle half the rub onto the skin and massage into the cuts. Now turn the joint over and rub the remainder onto the underside.

Place in an oven proof dish and pop into the oven for 25 minutes until the skin starts to crisp. Next, reduce the heat to 180˚C / 160˚C fan (gas mark 4) and roast for an hour.

Remove from the oven, drain off the cooking juices and return to the oven for a further hour, or until the meat is really tender. Take out the oven and allow to rest for 15 mins before serving.

“That’s it, really simple and I guarantee you’ll love the flavour. We served it in the cafe with salt and pepper baby roasted potatoes, charred cherry tomatoes and wilted spinach, but feel free to serve with your favourite roast dinner veggies or maybe some mash.”

Slow Roast Belly Pork with Sumac and Rosemary