Anyone have any recipes? what does it go well with? etc.
Pass by it daily in the grocery store (yeah, I got one o' dem GOOD (Asian) stores!)
My favourite...No-one else in the family will eat belly pork, so it's a self-indulgent week-long, in the fridge and heat up when required recipe.
It takes ages to cook. but its soooo worth it. The skin is crisp, not hard and the meat is falling apart.
This is my own recipe
1 whole belly of pork. The best you can afford
Score the skin, Just into the fat and no more.
Rub in a ground mix of 2 tbs malden salt, 1 tbs black pepper, 1 tsp chinese 5 spice, 2 tbs oil, 2 tbs light brown sugar. Lots and lots of fresh thyme (dont bother taking the stalks off)
Can of pear cider. (I discovered this lovely sweet stuff in Ikea. What a find)
1 whole bulb of garlic halved horizontally
Rub in everything except the cider, and garlic. really well.right into all the grooves
Put on a cooling rack over a roasting tin.
Put the cider into the roasting tin with a can of water and the garlic
Cook at gas 8 for 40 mins then turn the volume down to 2 overnight
or for 8 hours
Take it off the cooling rack and put it in the roasting tin with the cider. Dont get the skin wet
Give it another hour at 2
Turn the oven off and leave for 1 hour
Eat or cool quickly and refrigerate for consumption, as and when.
If you have plums ripening, as we do just now. add loads of them to the roasting tin and whiz into a sauce with butter for serving
Serve with plenty of napkins