Pork belly - what do I do

[Loujalouwithbellson]

Hi,

I have some pork belly and am going to roast it - as per my butcher.

Has anyone else done this before and if so what did you serve it with.

Slow-roast pork belly is delicious, and if you score the skin well, rub in some salt and roast it at 140 degrees or so for a good few hours, skin-side up, you will get world-class crackling. Also, all the fatty layers you can see in the raw meat will just sort of melt away and disappear. I would serve this with roasted root veg - carrots, celeriac, beetroot, swede, maybe some roast butternut squash, apple sauce, good mustard. Pour the fat off the pan juices, pour the remaining yummy juices over - heaven.

I ask my butcher for the ribs as well.

Do as Dillie said, rub oil all over it, and then salt...

and then I flash fry the skin side to seal it.

Put the ribs on the bottom of the pan and then put the belly on top.

Cook it at 120 for a good 5 hours.

All the fat drops off on to the ribs. Fabulous.

or you can do as above up until frying it, then put a line of sausage meat on it and roll it up, tie string round it, and again place it on the ribs.

My mouth is watering just thinking about it.

I agree - best served after very slow-roast on a trivet of veg, which can then be used to make a lovely gravy/sauce. My DH serves with roasted veg, or with mashed potato, made with crispy pancetta bits and peas - very yummy.

Mmmmm.... I should have posted this earlier - its only a small piece so cooked it at 150 for a couple of hours and am having it with leek and potato gratin.

Think I might need to buy some more to try the above. Yum!