There is something so decadent about Pork Belly. It’s full of flavour, slightly greasy and ever-so-satisfying. But it has to be cooked right; if it is undercooked then the fat remains rubbery and slightly off-putting where it should be melted on the inside and crispy on the outside. If done properly, the top layer of fat becomes crunchy hulks of pork scratching – almost impossible to chew through but worth the effort. So wrong, but so right. The delicious meat below becomes tender and oh-so-juicy, ready to be shredded and piled high on plates, covered in gravy and devoured with a sly grin. This is not the meat to eat when you’re on a diet – especially if, like me, you like to serve it with potatoes roasted in goose fat and a large glass of wine. This is for lazy Sundays and stretchy trousers, where you can gorge yourself silly and then nap in front of the telly. This meal is the exact opposite of green juice, and all the better for it. The problem is, it’s so simple that you’ll be knocking one up every week. Your roast dinners won’t ever be the same.
- Pork Belly, approx. 1.2kg
- Salt & Pepper
- Preheat the oven to 150C and line a baking tray with foil.
- If not already done so by the butcher, score the top layer of fat with cuts approx. 1cm apart.
- Season the joint liberally - this is no time to be sparing with the salt and pepper!
- Place on the prepared tray and pop into the oven.
- After 3 hours, turn up the heat to 200C and cook for a further 20 minutes.
- Remove from the oven and cover with foil. Leave to rest for at least 30 minutes whilst the rest of your dinner cooks.
- Serve by removing the top layer of fat (it's easiest to cut this with good quality kitchen scissors) and then pulling the remaining meat apart with two forks.