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Slow Roasted Pork Belly
This is very rich and decadent and comes with a warning Eat In Small Amounts and Enjoy! I bought a 2 kilo belly from my local butcher and it served 3 meals for four people. We enjoyed it in a stir fry, with a salad and as a birthday celebration dinner. It’s great as a main for a dinner party because you can do all the hard work ahead of time. I braise it in either white wine or milk depending on what I have more of at the time. You will need to start this recipe the day before.
Ingredients
2 kilo pork belly, scored
3 peeled, smashed garlic cloves
Herbs eg rosemary, sage thyme
I litre milk or bottle of white wine
Sea Salt
Take pork out of fridge 1 hour prior to cooking or zap in the microwave for a couple of minutes to bring to room temperature. Rub salt into skin well. Preheat oven to 200 degrees, in a large roasting dish place garlic and herbs, cover with pork. Place in oven and roast for 15 minutes. Pour milk or wine into dish to come 3/4 of the way up the pork. Turn oven down to 120 degrees and cook for 3 1/2 hours, keeping an eye on the level of liquid so that it does not dry out. Remove from oven and when cool place baking paper over pork and weigh down with 4 heavy food cans, place in the fridge overnight. The next day remove pork from cooking liquid, cut into 6 slices and pan fry over low heat until skin is crispy and pork is warmed through 8-10 minutes.