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John and Lisa's Weekend Kitchen

Five hour pork belly

Still a relatively cheap cut, pork belly guarantees crisp, crunchy crackling and meltingly soft meat every time. Serve with John and Lisa's summer sides for a taste sensation.

Serves 6

Ingredients - for the pork

2 kg piece of belly pork, bone in, skin on

2 good spoonfuls of salt

5 cloves garlic, crushed 

2 good spoonfuls of paprika

30mls vegetable oil

4 large potatoes, cut in half

2-3 cups of water

1 lemon

Method

  • Preheat the oven to 160c.

  • Use a bread knife to score the skin of the pork in a criss-cross fashion at 1 cm intervals.

  • Turn the pork over and use a sharp knife to score in between the small bones, to prevent the meat from shrinking when cooked.

  • Squeeze the lemon across the top of the pork, drizzle over a little olive oil and massage into the meat.

  • In a mixing bowl combine the salt, paprika and garlic and massage in.

  • Arrange the potatoes in a baking tray to form a trivet and sit the meat on top.

  • Add 2-3 cups of water to the bottom of the tray and cover the whole thing with greaseproof paper, followed by a double layer of foil.

  • Roast in the oven for 4 hours. Remove the foil and increase the oven temperature to 180C. Cook for a further 1 hour until the skin is crisp.

  • Remove from the oven and leave to rest for 30 minutes.

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John and Lisa's Weekend Kitchen