You know the basics for how to prepare the perfect crispy crunchy pork belly from our recent method blog post here
1kg of Berkshire pork belly (feeds 4-6 people)
1/4 Cup of olive oil
3tbs of salt flakes
Small sharp knife
Begin be scoring the pork in a diagonal patter across the skin (try not to cut into the meat), then place in the fridge uncovered, overnight*
Pour a jug of boiling water across the pork skin, then pat completely dry with paper towel.
Pour the 3/4 of the olive oil across the pork skin and add the salt then rub into the pork. Flip the meat over and add the remaining oil to the bottom. Flip back over so skin side is up.
Place on a wire rack in a baking dish and place in the oven at 250 degrees and roast until the skin has popped and started to crackle. It will go a deep brown in colour (about 30-45 minutes)
Once the desired colour, reduce the heat of the oven to 190 degrees too cook the base through until tender.
Remove from the oven and let the meat rest for 10 minutes before serving. Use a large sharp knife to cut through the belly. Serve with green beans, or a slaw or salad.
What we learned from this recipe:
*We put the belly in the fridge overnight+ then tried to score the skin. It had dried out so much it took a bit of sawing and lots of knife sharpening to make it work. We recommend scoring the pork then putting it in the fridge.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen.