Lloyd and I both love pork belly, so he ordered a large bit from Freedom Farms ( ethically farmed piggies, all free range etc) www.freedomfarms.co.nz and yesterday he cooked it for the first time.
He found a few recipes and mixed and matched to make our own one.
First start with the pork belly and score the skin with a sharp knife
then chop 3 onions and place them on the bottom of a 'clean' baking dish
smear the pork with fat, in this case, duck fat...
then season well, we used crazy mixed up salt
place pork in baking dish on top of the onions
surround the onions with water keeping it off the pork (we added some apple syrup for extra flavour)
put in oven at 160 degrees c for a fan oven ( 180 for normal oven) for at least 4 hours being careful to check it every 45 mins and replace water if it's drying out.
Once the pork has become very soft remove from the oven and check the crackling for crispyness.
If the skin is not crispy carefully cut it off the meat - it should come off easily if the pork is cooked enough.
Place crackling back in oven at the highest heat and cook to make all crispy. Should only take ten minutes. Then put the crackling back on the meat and serve...like this!
with mash, peas and beans....delish!