Pork Belly with Crispy Crackling – Did I get your attention? What’s not to like about this? Pork Belly is really just Bacon waiting to happen, in this recipe it’s slow cooked and meltingly tender. Crackling – even the word sounds good – like grown up Pork scratchings – give me some.You can serve it with roasted veggies, stick it on a bun, or pop on a bib and tuck into this like you are eating Ribs, you could even make it healthy by wrapping the finished bits in a lettuce leaf. It doesn’t really matter what you serve it with this recipe is a winner, and Pork is the star.
Here is my go to recipe for Pork Belly with crispy skin http://julesfood.blogspot.co.nz/2010/08/jamie-olivers-crispy-skin-pork-belly.html I don’t know how many times I’ve cooked it, but this recipe never fails.
Ingredients – Serves 4
1.5 kg Pork Belly
2 or 3 brown onions, halved
Coarse sea salt and freshly ground back pepper
Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas 7.
Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife
and make scores about a centimetre apart through the skin into the fat, but not so deep that
you cut into the meat. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the onions, and place in the hot oven.
Roast for about half an hour until the skin of the pork has started to puff up and you can see
it turning into crackling. Turn the heat down to 180°C/350°F/gas 4 and roast for another hour.
Take out of the oven and baste with the fat in the bottom of the tray. Roast for another hour. By this time the meat should be meltingly soft and tender. Rest the meat uncovered in warm spot while you make a pan gravy.