Outdoor Reared Pork Belly
We couldn’t wait to present you this iconic and increasingly popular cut – and we have some great tips for achieving that amazing crunchy crispy crackling that everyone loves!
1. Try placing the belly, skin side up, in the sink and pour boiling water over it (a kettle full). Then let it drain well and pat it completely dry before adding the rub.
2. Use a good oil to rub all over the skin, (which has already been scored for you) and then rub a nice sea salt well in, getting down into all the cracks. You can add fennel seeds too if you like fennel.
3. Get your oven nice and hot at about 220 Degrees C …… and place the belly in a deep baking tin on top of roughly chopped vegetables such as fresh fennel, leeks and carrots. You need to place the belly in the oven at this temperature for about 15 – 20 minutes or until you see that crackling beginning to rise and bubble, going beautifully crisp.
4. Once that process has taken place you can turn the oven down to about 160 Degrees C and leave the belly in for at least another two hours. You can test to see if it is ready after that time by pulling it with a fork to see if it comes away easily.
The end result is sure to be fantastic and we just know you’ll be a Food Hero in your own right after producing this dish for your friends and family!