GET sum PORK on ya FORK!

Crispy Skin Roast Pork Belly

What a good slogan that was! A catchy phrase with rude connotations was ingrained in most of us who watched afternoon TV in the early 80’s. Yes, it WAS that long ago!!

As promised, here is your pictorial masterclass on how to get the moistest roast pork with crunchy crackling! After dinner tonight, there was plenty of lip smacking and quiet satisfaction that this little black duck has started eating meat again!!

With my free-range pesticide free pork belly, I steamed and roasted it, salted and observed, and came up with this. Even I thought it was pretty good….

Unwrap your pork and leave it in the fridge overnight, uncovered, to dry out. Sprinkle it with salt beforehand.

Raw pork belly ready to steam

Steam for 1 hour on VAROMA temp, speed 2. I used 1200g water.

Steamed for 1 hour

Sprinkle liberally with salt and roast in a pan in a HOT oven (250°C) for 25 mins. I place the belly on a couple of tomatoes and added 100ml water to the pan to stop the meat from burning.

Because it was gently steamed, the meat is succulent and moist and sweet. It is really unusual of me not to add any herbs or spices, nor pepper – I wanted to get the true flavour of this pastured free-range meat. I think it would be good with fresh thyme, cracked coriander or juniper or even anise would give it an Asian edge.  I served it with braised apple & sauerkraut & roasted kipflers. Mmm!

(Apologies for the blurred pics)

Advertisements