Wiltshire Chilli Farm: Slow Roasted Peppered Pork Belly

In collaboration with Wiltshire Chilli Farm

Slow Roasted Peppered Pork Belly

Wiltshire Chilli Farm have added a new batch of rubs to their range: Mediterranean Herb, Smoky Pepper Steak and Black Coffee Ghost.

I use the Smoky Pepper Steak Rub which complements steak exceptionally well and amongst other things, in stews and on chicken wings.  I’ve used it here to make a delicious slow roasted belly pork. Pork can take strong flavours and the punchy spicing in the rub, with its citrus and smoky notes, makes for a very tasty dish it. Try it!

You can check out their full range and other recipes online, or catch them at various stalls across the UK, USA and Australia.

Slow Roasted Peppered Pork Belly

December 21, 2018
: 3
: 10 min
: 3 hr
: 3 hr 10 min
: Easy

A rich and punchy peppered pork


  • 1kg pork belly
  • 200ml chicken stock
  • 55g jar of Smoky Pepper Steak Rub
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 onion, roughly chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fennel seeds
  • 1 tablespoon sea salt
  • Step 1 Preheat the oven to gas mark 7/220C
  • Step 2 Score the pork belly skin then pour hot water over the pork belly and pat dry.
  • Step 3 Shake a generous amount of Smoky Pepper Steak Rub over the skin and meat, sprinkle on the salt, rosemary and fennel seeds and rub these ingredients into the pork, ensuring it gets into all the crevices.
  • Step 4 Place onion and chicken stock in a roasting tray and put the pork on top. Place tray in the oven and roast for 30 minutes, then reduce heat to gas mark 3/140C and cook for a further two hours. Once cooked whack the heat back up to gas mark 7 for about 20 to 30 minutes to crackle the skin.
  • Step 5 Take the pork out of the oven and leave to rest for 20 minutes before carving and serving. You can use the cooking juices to make a delicious gravy.


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