Posts Tagged ‘pork crackling’

Tis a much maligned piece of meat, pork belly!  However, cooked properly it is the most delicious meat.

Pork belly with cabbage

Perfect Irish Pork Belly

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
  • Salt


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!

Irish Pork Belly with roast potatoes.

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!





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One of my favourite foods is roast pork… especially the crackling.  Now, if you are like me and like roast pork and crackling, try buying pork anywhere with the skin still on.  I have to ask my butcher to cut a piece specially for me and to leave the skin on.  So having got fed up of having to do that, we decided to keep pigs for ourselves, and you’ve read some of the episodes of live with our pigs.

In recent months we’ve taken 3 pigs to the abattoir, and in fact, have been extremely pleased with the response from customers as to the meat.  Our little artisan business has grown and developed organically through sending out emails to family and friends, spreading the word about our pork.

One of the comments we have had from some people is that the meat is often quite fatty.  It is, that is the nature of free-range and rare breed.  It was interesting to see the comments on Ear To The Ground, RTE’s farming programme last week where they discussed the Irish Pork industry.  Take a look…. it is towards the end of the programme, but it is worth watching the conversion!  http://short.ie/6eheh6

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