This meal is where it’s at – the comfort of a lovely roast with a fresh and zingy Salsa Verde, bringing summer to life! We soaked our pork overnight in a brine of Muscovado sugar, sea salt and a few more additions which created a fantastic dark crackling with the perfect crunch. This saltiness with the Salsa Verde was something else! Some garlic and thyme roasted potatoes completed a dish that you will definitely be cooking again.

Ingredients – serves 4

  • 1 kg of rolled skin on pork belly which should be scored across.
  • Enjoy with roast potatoes of your choice

For brine

  • 1-1.5 litres water
  • 200g sea salt
  • 150g Muscovado sugar
  • few sprigs of sage
  • few sprigs of thyme
  • 1 tsp black pepper corns
  • 1 tap mustard seeds

For Salsa Verde

  • 100g flat leaf parsley
  • 50g fresh basil
  • 50g fresh mint
  • 1 clove of garlic
  • 1 heaped tsp dijon mustard
  • 1 juice of lime
  • 1 tbsp cider vinegar
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste


  1. Add all of the brine ingredients to a deep pan and bring to the boil. Once all the sugar has dissolved, turn the heat off and leave to cool.
  2. Once the brine is cool, add to a sealable container along with the belly of pork and leave in the fridge for 24 hours.
  3. The next day, preheat the oven to gas mark 2/150°C/300°F. Roast your pork on a rack in a deep oven tray for 2 hours.
  4. Add all the Salsa Verde ingredients to a blender and blitz until smooth. Set aside in the fridge ready for later.
  5. When the 2 hours is up, turn the heat up to gas mark 6/200°C/400°F to really crisp the crackling. When you take the pork out to rest for 30 minutes, leave the oven at that temperature for your potatoes.
  6. Whilst the meat is resting cook your roast potatoes.
  7. Serve with that lovely Salsa Verde!


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