Roast Belly Pork with Gooseberry Sauce

Lawrence Keogh fires the oven up to maximum to get perfect crisp crackling, then lowers the heat to ensure meltingly tender meat
By Lawrence Keogh
Roast Belly Pork with Gooseberry Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 3 hours 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pork

  • 2 kg pork belly
  • 3 potatoes, peeled and thickly sliced
  • 1 lemon, juice only

For the gooseberry sauce

  • 500 g gooseberries
  • 100 g demerara sugar
  • 1 cinnamon stick
  • 150 ml water

To serve

  • 1 punnet mustard cress


1. For the pork: preheat the oven to 240C/gas 9.

2. Score the skin of the pork, drizzle with lemon juice and cover with a very generous amount of salt. This will help to ensure really crisp crackling.

3. Put the sliced potatoes into a pile on a baking tray and sit the pork belly on top. Cook in the oven until golden brown and crackled (about 20 minutes.)

4. Turn down the oven to 140C/gas 1 and cook the pork for 3 hours, or until the flesh is juicy and tender. Rest the meat for 10 minutes before carving.

5. For the gooseberry sauce: put the gooseberries in a saucepan with the cinnamon stick, sugar and the water. Stew on a gentle heat for 15-20 minutes, until the gooseberries soften (but don't let them break up and go too mushy).

6. To serve: serve the pork with the potatoes, gooseberry sauce and some mustard cress.

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