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Pork Belly
Posted By Kerri
Stephen had pork belly for lunch last week and it was really tasty so we decided to try cooking our own. We bought the pork belly from the Ginger Pig yesterday and, before we went out to watch the fireworks, we poured boiling water and cider vinegar onto the skin, then refrigerated it over night.
This morning, before we cooked it, we rubbed it with a paste of salt, pepper, butter, garlic and crushed bay-leaves. We cooked it for 30 minutes at 200 degrees, 30 minutes at 180 degrees and a final 15 minutes at 160 degrees. Then we removed the crackling and put that under the grill until it went really crispy.
We served it with roast potatoes, roast parsnips, curly kale, carrots and broccoli. And Stephen’s special gravy. It tasted as good as it looks. And there’s leftovers for tomorrow, with bubble and squeak.
Nov 5th, 2006
I was very pleased at how this turned out. The meat was succulent and very tasty and the mixture we’d rubbed it with gave it a really good aroma while it was cooking and also flavour to the meat.