Monday, 3 August 2009

Post 72: Garlic slow roast porky pig belly.

Well, the veg was a little dull here, but it was all about the meat. I got a full pork belly and the butcher very kindly scored and de-boned it for me. I then rubbed garlic into all the scored bits, and coated in lots of salt and pepper and then rubbed some cider (ooh arr - ooh arr ey!) vinegar on. I'm not sure how this is supposed to work, but James Martin recommended it for crispy belly pork - and it did indeed seem to work, so I'll just take his word for it.

This I then cooked for 4 hours on a very low heat, and finally cranked it right up to get the requisite crispyness for the last half. Served with some strangely bitter broad beans (which could mean my brief infatuation with broad beans is over) and boiled cabbage from my veg box. Alnog with minted new potatoes from out my garden. Get in!

The only downside to cooking the pork this way was that some of the garlic bits burnt to the bottom of the roasting dish and made the gravy a bit bitter. No matter though, the pork was that lovely: soft and moist with crispyness on top. So nice it would've been a shame to spoil it with gravy.


  1. That looks really nice- but can I ask why you asked for the bones to be removed? I think any meaat cooked on the bone is nicer, but I'm more than prepared to be educated!

  2. Thanks!

    It was just for ease. Last time I did a pork belly the bones were in. When I came to slice it up, it all ended up a bit of a mess. Still tasted nice, but it was hard getting through the end of the joints.

    With the bones out, I only needed two cuts to quarter it and even I could manage that ok!

  3. This looks very delicious and easy too except for the long hours in the oven. I should cook that when I'm hungry then.....haha....cos I won't be able to wait! Thanks for sharing


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