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Grid Iron Meat

Roast Boned & Rolled Pork Belly with Creamed Garlic Peas

A rolled pork belly joint is one of the great traditional roasts, offering crisp crackling, melting layers of meat and rich savoury juices. Paired with softly creamed peas scented with garlic, this version feels comforting yet fresh enough for a relaxed spring Sunday lunch.

INGREDIENTS

Pork

  • 1–1.5 kg boned and rolled pork belly, skin scored
  • 1 tbsp vegetable oil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp fennel seeds, lightly crushed (optional)
  • 1 onion, sliced
  • 2 bay leaves
  • 200 ml dry cider, white wine or light stock

Creamed Garlic Peas

  • 400 g frozen peas
  • 25 g butter
  • 2–3 cloves garlic, finely chopped
  • 150 ml double cream
  • 2–3 tbsp grated Parmesan (optional)
  • Salt and freshly ground black pepper
  • Small squeeze lemon juice
METHOD

  1. Remove the pork from the fridge 45–60 minutes before cooking. Pat the skin very dry.
  2. Rub all over with oil, then massage the salt, pepper and fennel seeds into the skin.
  3. Heat the oven to 220°C fan.
  4. Scatter the sliced onion and bay leaves in a roasting tin and sit the pork on top.
  5. Roast for 30 minutes to begin blistering and crisping the crackling.
  6. Reduce the oven to 140°C fan. Pour the cider, wine or stock into the base of the tin.
  7. Continue roasting for 1 hr 45 min – 2 hr 15 min, depending on size, until the meat is very tender.
  8. Lift the pork onto a board and rest loosely covered for 20 minutes before carving.

Creamed Garlic Peas

  1. Boil the peas in salted water for 3 minutes, then drain well.
  2. Melt the butter gently in a saucepan and cook the garlic slowly for 1–2 minutes without colouring.
  3. Add the cream and simmer for 2–3 minutes until lightly thickened.
  4. Stir in the peas and warm through. Add Parmesan if using.
  5. Season well and finish with a small squeeze of lemon juice.

Multi‑Cooker Option (Ninja Foodi)

  • Prepare and season the pork as above.
  • Add onion, bay and 200 ml stock or cider to the pot and place the pork on the rack.
  • Pressure cook on High for 45 minutes (1 kg) or 55 minutes (1.5 kg).
  • Allow natural pressure release for 10 minutes, then vent.
  • Remove the liquid and rack. Pat the skin dry again.
  • Return the pork to the pot and cook on Air Crisp / Bake at 200°C for 20–25 minutes until the crackling is crisp and golden.
  • Rest for 15–20 minutes before carving.

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Rare Breed Pork Belly – Boned & Rolled

Boned & Rolled Belly Pork – From Rare Breed British Pigs

A beautifully prepared joint with deep flavour and rich marbling, our boned and rolled belly pork is perfect for roasting low and slow. With crackling on the outside and meltingly tender meat within, it’s a true showstopper.

Price range: £21.50 through £56.00

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Sides

  • Crisp roast potatoes cooked in pork fat for deep savoury character.
  • Buttered spring cabbage or sweetheart cabbage gently braised with a little stock.
  • Honey‑glazed carrots with thyme for sweetness and colour.
  • A sharp apple and cider relish to cut through the richness.
  • Simple watercress salad dressed with lemon and olive oil.
  • Creamed leeks with a light mustard note for a classic roast pairing.

Matches

  • Apple
  • Mustard
  • Sage
  • Thyme
  • Fennel seed
  • Garlic
  • Cider
  • Bay
  • Lemon
  • Parsley

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Preparation Time: About 20 minutes active preparation plus time to bring the pork towards room temperature
Cooking Time: Oven method: approximately 2 hr 15 min – 2 hr 45 min including resting.Multi‑cooker method: approximately 1 hr 20 min plus resting.

Hot Tips

  • Really dry skin is the secret to good crackling. Leave the joint uncovered in the fridge for a few hours if time allows.
  • Salt the skin generously and evenly, pressing it into the scoring.
  • If the crackling needs extra lift at the end, increase the oven to 220°C fan for a final 10 minutes.
  • Resting allows the fat to relax and the meat to carve more cleanly.
  • Use the roasting juices: skim excess fat, then reduce with a splash of cider for a simple gravy.

Pairings

Red Wine

  • Pinot Noir from Burgundy — light tannin and gentle earthiness suit pork belly.
  • Beaujolais Cru — bright fruit lifts the richness.
  • Rioja Crianza — soft spice and savoury depth work well with crackling.

White Wine

  • Dry Chenin Blanc from the Loire — fresh acidity and texture balance the fat.
  • Chardonnay (lightly oaked) — creamy notes echo the peas and roasting flavours.
  • Grüner Veltliner — peppery freshness complements fennel and garlic.

Beer & Cider

  • Traditional farmhouse cider — classic pairing with roast pork.
  • English golden ale — clean malt and gentle bitterness.
  • Amber lager — rounded sweetness with refreshing finish.

Non‑Alcoholic

  • Cloudy apple juice lightly chilled — simple and seasonal.
  • Elderflower pressé — floral lift alongside rich meat.
  • Sparkling water with lemon — clean and palate‑refreshing.

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