Recipe : pork belly & Jansson’s Temptation

Saving up generally means more fatty cuts of meat. Oh, what a shame!

I grabbed a kilo of pork belly at Dombey Meats in Brixton’s Market Row for two pounds something, mixed up a garlic, rosemary and thyme rub and got them cooking for a good three hours. My ancient oven did it’s best to crackle the skin – you definitely want gas mark 9 or higher to get it super crisp.

Pork belly rub

Pork belly

But what to serve it with? My other half is a BIG eater, so it had to be something satisfying. Naturally, I turned to my Hawksmoor book for inspiration. I remember having Jansson’s Temptation there once before, so plumped for that. I followed this recipe from Delicious – and they turned out perfectly!

Jansson's Temptation

I finished it off with a simple avocado salad and Bob’s your uncle.

Prep time:


For the pork:

  • 1 bunch of thyme, roughly chopped
  • 1 bunch of rosemary, roughly chopped
  • 1 head of garlic, cloves peeled and crushed
  • 150ml olive oil
  • 2 strips of pork belly
  • half a bottle of white wine
  • coarse sea salt and black pepper

For the Jansson’s Temptation:

  • 2 x 50g cans anchovy fillets in oil
  • 1 large onion, very thinly sliced
  • 800g floury potatoes, such as maris piper
  • 170ml single cream
  • 6 tbsp milk
  • 200ml double cream
  • 40g butter
  • 30g fresh white breadcrumbs


  1. Heat the oven to gas mark 10 (or the highest setting your oven goes to)
  2. Mix the garlic, thyme, rosemary and olive oil, season and spread onto the non-skin side of the pork and press it down
  3. Flip the pork over then dry the skin side and dust very lightly with salt (too much may stop the crackle!)
  4. Roast for 1 hour
  5. Turn the oven down to gas mark 3 (170°C), pour in the wine, and back in the oven it goes. Roast for a further hour
  6. For the final hour, turn the oven right down to gas mark ¼ (110°C)
  7. Meanwhile, prep your potatoes into french fry shapes
  8. Pour the anchovy oil into a pan and fry the onions in it for 10 minutes
  9. Put the single cream, milk, 170ml of the double cream, a little salt and plenty of pepper in a large shallow pan. Bring to a boil, stir in the potatoes, lower the heat and leave to simmer, stirring regularly, for 10 minutes
  10. Grease a shallow ovenproof dish. Spoon a thin layer (slightly less than one-third) of the potatoes over the base of the dish. Sprinkle over half the onions and half the chopped anchovies. Repeat the layers, then spoon the remaining potatoes over the top. Drizzle over the remaining double cream
  11. Melt the remaining 25g butter in a frying pan, stir in the breadcrumbs and a little seasoning. Scatter the breadcrumbs over the top of the dish
  12. Once the pork is ready, take it out and cover with foil
  13. Turn the oven up to gas mark 5 (190°C), put the potatoes in and bake for 35 minutes until the potatoes are tender and the breadcrumbs are crisp and golden. Let stand for 10 mins before serving

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