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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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The fat renders out in the long, slow cooking, leaving behind moist, flavourful meat and crisp crackling. From Olive Magazine. Serve with roasted potatoes and a huge, tossed, green salad with a vinaigrette dressing for a delicious meal. Prep time is about 30 minutes and whatever amount of time you marinate. Ingredients:
8 bay leaves |
2 thumb-sized pieces gingerroot |
15 garlic cloves |
150 ml olive oil |
3 kg pork belly, ask your butcher to score it for you (complete with skin and bones) |
Directions:
1. Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
2. Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
3. Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
4. Let the belly rest but not for more than 10 minutes and serve.
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