Quarantummy: Slow-cooked pork belly

I found this recipe years ago, I don’t even remember where. I wasn’t used to cooking meat in a turbo broiler, so it ended up a little tough.

Now, I have a proper oven, and I know a little better about cuts of meat.


  • Garlic, lots and lots of garlic – I think I chopped two entire bulbs of garlic to cook a large bone of pork belly. Peeled and minced.
  • Pork belly – This time I didn’t pre-boil it.
  • Olive oil
  • Salt and pepper
  • Your preferred herb – I used tarragon, but I think basil or rosemary would be lovely as well.



  1. Line your baking dish with foil, enough to cover the pork belly.
  2. Cover as much of the pork as possible with garlic.
  3. Sprinkle herbs, salt, pepper and olive oil.
  4. Marinate in the fridge for about three hours. Bring it out about 30 minutes before you plan to cook.
  5. Pre-heat your oven to about 300 degrees.
  6. Bake for 40 minutes.
  7. Flip, and bake for another 40 minutes.
  8. Flip, and open the foil to sear the pork. Increase the temperature to about 400 degrees. Bake for another 20 to 30 minutes.
  9. Try slicing the meat through to the bone to check doneness. If you’re happy with it, remove from heat and let it rest for about ten minutes.
  10. Serve with plain white rice or bread or mashed potatoes. The drippings and garlic will be lovely.


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