Tis a much maligned piece of meat, pork belly! However, cooked properly it is the most delicious meat.
Of course, you need to start with a good piece of meat to get the perfect roast too! So do put some thought into sourcing your joint first.
As we keep saying here…. you need to know what the animal is fed! It does effect the final outcome! If the pig is fed ‘bad stuff’, the meat will not be good. Simple!
We don’t often get to keep pork belly for ourselves… but there was a small piece in the freezer at the weekend…. just perfect for two. I grabbed it quickly before a customer came and took it away!
- 1 kg. free-range pork belly
Heat oven to 150 deg. C
Score the skin well. Dry with kitchen paper getting down into the score marks too. Sprinkle liberally with salt….. don’t be afraid…. you cannot overdue the salt at this stage.
Place meat on shallow oven tray lined with foil.
Roast at 150 deg. C for 2 hours.
Raise the temperature up to as high as your oven can go! Mine goes to 240 deg. C and finish off pork for half an hour.
You will end up with delicious succulent meat and the crispiest, to die for, crackling!
We served ours with roast potatoes – cooked in with the meat. And the first of our cabbage from the garden, just sauteed in some butter!