Roast pork belly


  • 500g pork belly
  • 500g new potatoes
  • 1⁄2 red cabbage
  • 2 medium-sized carrots


  • 3 tbsp. mayonnaise
  • 1 clove garlic
  • 1⁄2 lemon
  • 1 bag mixed salad leaves


  • Preheat the oven to 90°C/195°F/Gas mark 1.
  • Season the pork belly on both sides with 1 tsp salt. Score the pork skin with a sharp knife if this is not already done.
  • Place the pork on a baking tray and roast in the oven for 4 hours.
  • Meanwhile, grate the carrot and finely chop the red cabbage and add to a bowl with the mayonnaise. Mix well and place in the fridge until required.
  • Once the pork has been slowly roasted, rest on the side.
  • Slice the new potatoes 3⁄4 way down so they open up with 1mm between each slice, season well and drizzle oil over them in a baking tray.
  • Turn the oven heat up to 200°c/400°F/Gas mark 6.
  • Roast the potatoes for 20 minutes and roast the pork belly at the same time so the crackling can crisp.
  • Once cooked, allow the pork belly to cool for 5-10 minutes before carving. Serve with potatoes and coleslaw.

63g carbs    |    19 fat   |   37g protein