Belly pork
I’d never really been aware of pork belly apart from a mention in Dan Aykroyds film trading places before my mate Louis cooked it over at his gaff – I’ve been smitten ever since. It’s quite the most sublime piece of meat you could hope to tuck into. It has a real high fat content which gives the meat a wonderful flavour and it can be so versatile. I do use other cuts of pork in my cooking but a slab of this every couple of months is mandatory. Try as a roast with the usual trimmings. If there are any extras left it tastes just as good in a Pork belly stir fry or Spare ribs in barbeque sauce.
Servings:
Ingredients
- 900 grams Pork belly (£3.60)
- 10 grams Fennel seeds 2 teaspoons (£0.08)
- 4 cloves garlic (£0.12)
- 10 grams Salt 2 teaspoons (£0.01)
- 5 grams Black pepper 1 teaspoon (£0.16)
- 5 ml olive oil (£0.03)
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Prep Time: 10
Cook Time: 3 hours
- Score the flesh and skin side of the belly. Rub in the fennel seeds and garlic and season with black pepper and salt. Turn the belly so its rind is on the top, Rub with olive oil then sprinkle with the remaining salt. Allow to stand for 10minutes. Lay in a roasting pan.
- Heat the oven to 250 degrees. Roast the joint for 15 minutes, then reduce the heat to 150 degrees for up to 2 and a half hours.
- For the last 15 minutes increase the heat again to 250 degrees which will give you great crackling. Allow to stand for 10 minutes then carve and serve.
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