Saturday 19 March 2011

Pork Belly

Pork belly is amazing, my secret tips on a really crispy pork belly are,
1). Always buy pork belly from a butcher, supermarket pork belly is full of water and basically shit! Pork belly is reasonably priced, so a few £'s extra gets you top notch pork belly, but always from a butcher! If it is full of water, you wont get a nice crackling.
2). You need a bit of time to cook pork belly really well, like 5 hours, not the cooking but the drying out! When you arrive home from the butchers, score the skin with a sharp knife or Stanley knife, then rub salt (Maldon sea salt is best) all over the skin, leave for 20 minutes and allot of water will have been released, pat dry with kitchen paper. Repeat this process about 5 or 6 times.
3). After drying the belly out, place on a wire rack, on a tray and place in a pre heated oven at 200 degrees c or as hot as you oven heats to (no more than 220) and roast it for about 30 plus, minutes, until really crispy.

Works every time, enjoy.

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