I was doing some research on a slow-roasted pork belly and stumbled across this recipe by Jamie Oliver. this sounded so delicious as well as very easy, so we made it for lunch.
The 3 main reasons why I love slow-roasted pork belly are as follows:
- Crispy crackling – I’m a massive fan of texture in my food, especially extremely crunchy bits, so very little beats pork crackling for me.
- Succulent meat – Pork belly that has been slowly roasted yields a layer of the moistest, succulent and juicy meat.
- Flavour – Pork belly is the starting point of streaky bacon. Need I say more? It’s also laced with fat which is the flavour factory, and by slow roasting it, you render out a lot of the bad part but retain all the good taste part. Win Win.
This is what you will need to make:
- A pork belly (whatever size), we found that 1.2 kgs can feed 2 (I mean 4) comfortably
- a 300 – 340 ml can of ginger beer per 700gms of pork belly (roughly). We used Stoney Ginger beer
- 2 – 3 Tbs of brown sugar
- salt (smoked salt was used)
How to make this:
- preheat the oven to 220 degrees C
- score the skin of the belly with an extremely sharp knife (this is a bit difficult). If you want thin crackling shards as per the image here, cut the grooves quite close together. If you like thick crackling wedges, cut further apart
- rub a bit of olive oil over the top and sprinkle with the salt, getting it into the crevices
- place a large piece of foil in a shallow roasting dish, with the sides folded up
- fill this with the ginger beer and the sugar
- fold the foil up around the pok belly keeping the top open and place in the oven
- cook for 15 minutes at 220 C, then turn the oven down to 180 C and cook for a further 2.5 hours depending on the size
Laurence threw in some rustic pieces of vegetables to complete this delicious meal.
Succulent and lip-smackingly tasty with gooey caramelized bits at the bottom of the pan to make a sauce. The crackling was perfect and I think it best not to have too many people around to compete for it.