I love pork belly, cheap and full of flavour. Yes its fatty but cooked right and its so good! And all the flavour comes from the fat on meat so this is packed with it!
3 1/2 kilo pork belly, skin on
1tbsp vegetable oil
3 garlic cloves, chopped
1tbsp fresh chopped thyme
1tbsp fresh chopped rosemary
1 fennel bulb, finely chopped
2 leeks, sliced in half
1 1/2lb potatoes
1/2 pint chicken stock made with 2 stock cubes
Pre-heat oven to 240c (gas 9).
First score the pork belly skin with a sharp knife and rub in 4tbsp of salt. Next place the garlic, thyme, fennel, rosemary and oil into a pestle and motor then grind into a paste. Place the pork on a chopping board with the skin side down and rub the paste all over the meat. Roll the pork up like a jam roly-poly then tie it up with some cooking string. Place this on the top shelf in the oven for 20 minutes to shock the skin and crisp up. Turn the heat down to 190c (gas 5) for 1 and a half hour.
Place the potatoes into salted boiling water for 8-9 minutes. For the leeks you can just boil them or fry them if you like but to do them the way I did just add the stock to a frying pan over a medium heat. When boiling add the leeks for 3-4minutes and set aside to rest and turn the heat down to a simmer to reduce.
Drain the potatoes, mash with 2tbsp butter and the cheese and again set aside.
When the pork is cooked and resting place a griddle pan over a high heat, add the leeks for 4 minutes on each side.
Slice the pork and serve with the gravy.