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Slow roasted pork belly

By March 21, 2015 , , ,

I may have mentioned an old haunt of mine in the UK The Plough at Bolnhurst.  This dish was one of my favourites on their menu. Thankfully chef Martin gave me his recipe before we moved so I thought it would be good to share. 

This is something you can put on in the morning and is the ultimate no fuss pork belly with the best results. The meat just melts in your mouth and combined with the crispy crackling is a great combination.

This can be cooked the day before and then reheated by crisping up the crackling under the grill. It makes a great dinner party dish that you can do in advance and then heat up quickly before you serve.

1 kilo pork belly
1 litre chicken stock (home made preferably) or more depending on the size of the roasting joint and your roasting tin
You can then add either of the following; 150ml of white wine, red wine, cider, mead or port 
1 bay leaf
1 sprig of thyme
1 onion sliced
1 clove of garlic
Salt and pepper to season

Place the onion in a baking tray, place the pork belly on top, add the stock, herbs and alcohol and place in an oven at 110c for 8 hours
If cooking on the BBQ then use a Cast iron dish and set the BBQ up for indirect cooking at 110c for 8 hours
Ensure the pork belly is covered with the stock right up to the crackling but not over it
I would advise to keep an eye on the stock level and top up occasionally 
After 8 hours you can take the belly out, allow to cool and place in the fridge overnight
The stock can be drained off and then used to make a wonderful jus or gravy to go with the belly the next day
The next day all you need to do is oil and salt the crackling and either cook skin side down in a pan or under a hot grill
Ensure you let the meat rest before serving

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