Pork belly for guests?

[notamumyetbutoneday]

Did roasted pork belly slices last night and it was DELICIOUS (if I say so myself). Very tender and not at all fatty as I had expected.

We've got friends coming for Sunday lunch this Sunday and DH wants me to make this again as it was so nice, but I'm wondering if I would look a bit 'cheap' serving it to guests, as its such an inexpensive type of meat?

I would normally do leg of pork or a roast chicken so maybe its not that different...what do you think? if you had pork belly served at someone's house would you think they were a bit tight?

TIA

Do it, I have done so many times and it always goes down well with guests.

I would be delighted to get pork belly! I love it to serve to guests as everyone gets a really nice big piece of crackling.

Guests will love it and not think you are a cheapskate. I would slow cook it in one piece and then slice at the table. Since it has become fashionable the price has gone up (how strange!).

I certainly wouldn't think you were a cheapskate as it is served in some of the top restaurants. I personally don't like it, it is far too fatty for me, I can almost feel my arteries clogging after eating it.

I looooooooooooooooooove pork belly. If it's nicely cooked friends will not think you are cheap at all.

It's my favourite meat of all - I choose it for my treat on Saturday nights when DH has fillet steak!

It turns up in Masterchef, etc, all the time. Guests will think you are very trendy and bistro and not tight in the least!

My local butcher has Glos Old Spot pork which is very nice, if you can get it - but probably I'd stick with doing it exactly as you did on Sunday for the guests since that worked out so well - Old Spot has a slightly different taste (porkier?) and can either be leaner, or fattier! it varies.

ooh thank you everyone, you've reassured me. I was really surprised by how nicely it turned out and so easy as well. I basted it with wholegrain mustard, honey, and cumin.

I had this exact debate with myself a few weeks ago. But actually, it turned out brilliantly - the non foodies don't know it's cheap and are just dazzled by delicious hunks of meat while foodies appreciate that this is a very good way to cook it. Up the ante by making sure it's appropriately free range/organic and local - I got mine from a great butcher in Fulham from a farm in Guildford...!

And as always, by the time you've served it with a couple of brilliant side dishes or sauces, it looks dazzling and impressive.