Details
Cooking Method: Dry the skin of the belly and rub with Maldon Salt, ground black pepper and fresh thyme leaves. Roast in a hot oven (220 degrees C/Gas Mark 7) for 30 minutes, then turn the oven down to 180 degrees C/Gas Mark 4 and cook for roughly another hour, until the meat juices run clear when the meat is pierced with a skewer and the crackling has crackled to an irresistible golden brown. If the crackling isn’t crisp when the meat is cooked turn the oven up high and check every few minutes until it’s done.
Alternatively, chunky cubes of pork belly can be slow roasted in their own fat with garlic and thyme, like a confit, to produce rillons. They can also be braised with oriental aromatics to give tender meat with a sticky skin to be served with noodles.
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