slow roast belly pork

from Valerie.

cut an onion into four thick slices and put some fresh lemon thyme and a few garlic cloves between them, then rest a piece of belly pork on the onion 'trivet', brush the scored fat with a very little olive oil, grind rock salt over and roast it at GM3 for two to three hours.

slip the crackling off in a piece and put it back in the oven on the highest shelf at the highest heat and blast it for ten minutes while the meat is resting, to ensure the crackling really crackles and make the meat juices into a gravy - add some stock since a small joint doesn't produce that much.  The onions and garlic can be served as an accompaniment.

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posted by ramtops on 06 Jun 07 - 14849 views


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