Thursday, 24 July 2014

Crackingly Good Roast Pork

Look at that crackling, just look at it. Look how lipsmakingly crunchy it is. Yup it was that good and it is so easy to achieve. All you need is a really good quality piece of pork belly and a lorra love. The trick is to really dry out the skin, I left it in the fridge over night uncovered so it could breathe but also gave a chance for the moisture in the skin to come out. A good 2-3 hours before you want to cook the meat take it out of the fridge and let it come to room temperature, this will let the meat relax and give you meltingly tender mouthfuls. A good sprinkling of salt will help draw out any more moisture and crisp that bad boy up.

Pop it in the oven at 200c for 30 minutes and then turn the heat down to 140c and leave to gently cook for 3 more hours.

Take the meat out of the oven and leave to rest for at least 20 minutes, this will give a juicy, soft pork belly whilst leaving the top crunchy.

I served the belly with crunchy new potatoes, Clonakilty blackpudding, tenderstem broccoli and apple sauce.

To make the potatoes, all you need is some new potatoes, boil until just soft and drain. Pop into a roasting dish and lightly mash to break up the skins. Sprinkle in over some fresh thyme and put in the oven for about 50 minutes.

I urge you all to have a whirl at making this, nothing beats a bloody good Sunday roast!


1 comment:

  1. Guess what I'm making this Sunday. My mouth is watering already!

    Mel's Corner


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