Just because it’s summer doesn’t mean I want to give up big Sunday roast joint ( if only for the leftovers) . In summer though, out go the vegetables and in come the lighter salad ingredients .
This weekend we had a slow cooked pork belly joint, with puy lentils, fresh herb (oregano & thyme) , salad onion and roasted tomato ,dressed with olive oil , garlic , white wine vinegar and plenty of green leaves from my salad troughs.
The slow roast pork means the oven will be on for a good three hours so a chance slip the accompaniments into the oven, braising the lentils in stock and roasting the tomatoes.
Tomatos are beggining to appear in the greengrocers in bulk at non-outrageous prices which makes better option than buying sun dried tomatoes in jars.
This slow roasting approach came from the ever inspiring Skye Gyngell, who recommends using plum tomatoes. I have tried this recipe with many cherry tomato varieties just with a slightly shorter cooking time, however you probably don’t want to use anything bigger than a ping pong ball.
Slow Roasted Tomatoes
- Heat oven to 140C. Halve the tomatoes and put on baking sheets, cut sides up. sprinkle with a little olive oil salt and pepper and some herbs de provence , dried thyme or oregano depending on your preferences
- Cook for 2-3 hrs until semi-dried.
- Leave to cool, then pack into a glass jar covered with olive oil.
- These keep in the fridge for a couple of weeks if you can resist eating them. I am planning on experimenting this summer to see how they keep out of the fridge
After roasting the tomatoes are sweet , sour and salty . They are just slightly chewy but not leathery, somewhere between sundried and sunblush tomatoes. Perfect as nibbles with olives, served in goats cheese and herb salads. I bake them into foccacia and finely chopped and added to fresh tomatoes to make a pasta sauce
Slow Roasted Pork Belly
1.5kg pork belly skin on and scored
2 tbsp of salt
1 tbsp of freshly ground black pepper
1 tbsp of thyme
- Turn the oven to preheat to 200degC
- Mix together the salt , pepper and thyme
- Rub over the pork joint .
- Place the pork on the top shelf of the oven, roast for 45 minutes
- Turn the oven down to 140degC and roast for a further two hours
- If the crackling is not crispy enough remove from the joint and return to the oven on a higher temperate 200degC or above
- Remove from the oven and allow to rest for 30 minutes
- Break the pork into chunk and slice the crackling