It’s fair to say that I like pork belly. Just a little. Or, is that alot? Yes, it is. ALOT. It’s such a fine cut of meat, packed full of flavour and with that gorgeous crispy crackling as a bonus. It’s cheap too!
I’ve blogged about it in the past (Slow Roast Pork Belly with Cider & Lentils), and it occured to me recently that I ‘ve never blogged about doing it simply without wine or cider, herbs or spices, just au natural. Now, there’s a petit oversight and one which I’ll rectify now.
There are a couple of important things about cooking pork belly. Start it off at a very high temperature, to wake up that crackling and get it moving. Then turn down the heat and roast it long enough to render out the fat. Then blast that sleepy crackling under the grill so it blisters and crisps, almost aching and arching with the effort.
I got another great new tip recently from one of my many cookbooks. Before roasting, pour some boiling water over the pork belly skin, so that the lines that your butcher has cut through the skin pull apart, encouraging fantastic crackling, and reminding it of the job ahead.
This was enough for two, and I had leftovers. I served it with cavolo nero flash fried with red chilli and garlic. It was a fantastic accompaniment.