Recipes

From the RSPCA Freedom Food Celebrity Recipe Collection by Antony Worrall Thompson. Do make sure you buy only pork that is Freedom Food-raised.

Serves 4-6

    1.8kg/4½lb Freedom Food labelled belly of pork, skin on
    4 tbsp cider vinegar
    3 tbsp butter
    4 branches of bay and 8 bay leaves, crushed
    8 cloves garlic, crushed
    2 tbsp Maldon sea salt
    1 tbsp crushed black peppercorns
    600ml/1 pt white wine/chicken stock

For the Root Vegetables

    3 parsnips cut lengthways into wedges
    2 red onions cut into wedges
    1 bulb garlic, separated into cloves
    175g/6oz baby carrots
    12 new potatoes
    4 sprigs of thyme
    1 tbsp olive oil

Method

The night before, pour boiling water over the pork rind. Rub the pork all over with cider vinegar and place the joint on a plate in the fridge, uncovered, overnight.

Preheat the oven to 200C/400F/Gas 6. Spread the pork with butter, crushed bay leaves and garlic, salt and pepper. Lay the branches of bay on a wire rack that fits over an empty roasting tray and place the pork on top, skin side up. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4.

Place prepared vegetables into a roasting tray and add the thyme, olive oil and a glass of water.

Remove the tray underneath the pork and pour any of the fat that has gathered in the bottom of the tray over the vegetables. Place the vegetable tray underneath the pork. Roast for a further hour, basting the vegetables with the juices from the pork from time to time.

Remove the pork from the wire rack and allow to rest for 15 minutes. Remove the vegetables from the roasting pan and keep warm. Drain off any fat in the tray, leaving the cooking juices behind.

Place the tray over a medium heat on the hob. Add the stock and wine, and boil to reduce the liquid by half. Strain the liquid into a gravy boat and skim off any fat. Carve the crackling off in one piece and then carve the pork. Serve the pork with the roasted vegetables and gravy.