An ultra easy roast that tastes delicious and isn’t expensive either. Roast pork belly with cider may take a long time but you hardly have to do anything – just pop it in the oven and leave it to cook. Served with a quick and easy mix of butterbeans, carrots and celery it really is a lazy cook’s dream Sunday lunch.



SERVES 6 – PREP 5 MINS –  COOK 3 HRS

1.5kg piece belly of pork, rind scored

1tbsp sea salt flakes

150ml dry cider

2tbsp olive oil

2 onions, chopped

3 carrots, chopped

2 celery sticks, chopped

1 garlic clove, crushed

2 x 400g cans butterbeans, rinsed and drained

250ml chicken or vegetable stock

3tbsp chopped fresh parsley

1 Set the oven to 170C, Gas 3. Using kitchen paper, pat the pork rind dry. Rub the sea salt over the rind, pushing it into the scored lines. Place in a roasting tin and pour the cider around the pork, not over the rind. Roast in the oven for 2hrs 40 mins. Increase the oven to 220C, Gas 7 and cook for a further 20 mins to crisp the crackling.

2 While the meat is cooking, heat the oil in a pan, add the onion, carrots and celery and cook for 5 mins until soft. Add the garlic, butterbeans and stock and simmer for 15 mins.

3 Remove the meat from the roasting tin and set aside to rest for 15 mins. Skim any fat from the surface of the meat juices then mix the juices with the butterbeans. Add the parsley and season with and freshly ground pepper. Cut the pork into thick slices and serve with the butterbeans.