Pork Belly with Lentil and Slow Roasted Tomato Salad


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

  1. 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
  2.  Cook for 2-3 hrs until semi-dried.
  3. Leave to cool, then pack into a glass jar covered with olive oil.
  4. 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

  1. Turn the oven to preheat to 200degC
  2. Mix together the salt ,  pepper and thyme
  3. Rub over the pork joint .
  4. Place the pork on the top shelf of the oven, roast for 45 minutes
  5. Turn the oven down to 140degC and roast for a further two hours
  6. If the crackling is not crispy enough remove from the joint and return to the oven on a higher temperate 200degC or above
  7. Remove from the oven and allow to rest for 30 minutes
  8. Break the pork into chunk and slice the crackling





  1. Lovely post, what a treat. I’ve heard these tomatoes being called moonblushed before. I like that image better than ovenblushed. I whole heartedly agree that roasts are just to good to be kept only for the cooler months.

  2. Thios looks awesome. I do a similar pork belly from a Nigel Slater recipe, but the addition of the tomatoes sounds fab!

  3. It had never occurred to me to oven roast tomatoes to preserve them, what a great idea if you have a glut in the garden.
    I have a big hankering for pork belly now, how many people would you say that serves?

  4. Thanks for great comments.Got another batch of tomatoes saved from supermarket reduced section to slow roast this weekend

    foodfly It would serve 4 ( big portions) .

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