Task #52 of 101 in 1001 challenge: 4 of 10 new recipes.
The actual recipe for making roast belly pork is straightforward, it’s the execution that is difficult. This is sort of based on a jamie recipe.
Score the skin of the belly in a criss-cross pattern. Dry vigorously with kitchen towel, I actually went as far as blow drying it. Rub in lots of garlic salt, some thyme, a few peppercorns and about 2 tbsp olive oil. Place on top of sliced garlic, carrot and celery pieces.
Preheat oven to its highest setting, in this case it was 240°C. Supposed to blast the skin in the hot oven for 10-15mins until it starts to blister and turn golden brown. After 25mins, mine turned golden brown with just a little bubbling. Pretty pathetic. I turned the oven down to 170°C and roasted for 1hr. After 1hr, time to some liquid for the slow cooking. The recipe uses white wine, I used some bitter beer that we reserve for cooking because it’s a bit undrinkable. Continue slow cooking for 1.5hrs.
Supposed to turn the oven back up for the last 30mins to finish the crackling. I did that, but no crackling. Disappointing.
I ended up having to take off the skin and fry in a frying pan to finally get crackling. It gave a satisfying crunch all right. The meat was tender and easy to pull apart. Next time, take the skin off and poach the whole joint in milk or cider.