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Recipes / Pork Belly Roll – with Apricot Olive Oil Jam

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Pork Belly Roll – with Apricot Olive Oil Jam
by Trevor Ogden (The Dining Room - Hersham, Surrey)

Simple yet versatile – Pork Belly Roll jazzed up with our Olive Oil Jam.

Chefs tip….. Slice thinly & serve cold with rocket, pea tops & bilberries. Stuffed with apricot olive oil jam, thyme & anchovy…..

Great as a cold starter, light main or Sunday roast.

The recipe has been created by This Recipe is the creation of Chef Trevor Ogden, Head Chef at The Dining Room restaurant in Hersham, Surrey


  1. 1/2 pork belly - trimmed & boned
  2. Reserve skin for crackling
  3. Apricot Olive Oil Jam
  4. 1/2 bunch stripped fresh thyme
  5. 4 anchovy fillets (John West)
  6. Sea salt
  7. Fresh ground black pepper
  8. Rocket lettuce
  9. Fresh pea tops
  10. Bilberries

Cooking Instructions:

  1. Pre-heat oven to 180C (moderate)
  2. Pat the skin dry with a paper towel
  3. Sprinkle liberally with Maldon sea salt flakes & put aside for 1 hour
  4. Rinse off the salt, pat dry again then place on the bottom shelf of the oven (180C) for 4 hours, or until crisp & golden
  5. Lay the pork belly out and pierce all over with a sharp knife
  6. Season with Maldon sea salt & pepper
  7. Cover belly evenly with the Apricot Olive Oil Jam, thyme & anchovies
  8. Roll & tie tightly
  9. Wrap with greaseproof paper, then with foil - twisting ends to retain juices
  10. Place in a baking tray then cook in the oven @ 180C for approx 2.5 - 3 hrs. To test juices should run clear when pierced with skewer
  11. Cool on wire rack for 20 min before serving
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