Pork Belly

Pork Belly

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.

 

Ingredients:

1kg pork belly, ask your butcher to cut through the crackling (score it) or do it yourself with a stanley knife, cutting parallel lines through the skin as far as but not through the flesh underneath
Sea salt
Olive Oil

Method:

Preheat the oven to 250 degrees celsius.
Put the pork belly in a metal colander and pour boiling water over the top. Drain then pat dry with kitchen paper. Rub some olive oil and sea salt into the flesh (not the skin) and rub sea salt into the skin, and into the grooves cut there.
Place on a rack in a baking tray, to allow the fat to drip out, and roast for 15 minutes, then reduce the temperature to 170 degrees and roast for a further hour and a half (roughly – depends on your cut of meat and the oven – keep an eye on it).
Put on the grill and put the pork belly under it to crisp the crackling. This only takes a few minutes. Take care not to burn it, which can happen very quickly.
Rest for 10-15 minutes, and serve sliced, with the crackling on top. This is delicious served simply with greens like cavolo nero, sprout tops or kale.

Enjoy!

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Niamh

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