Mad Butcher's Butcher Est. 1971

+09 521 0903

Crispy Pork Belly

INGREDIENTS

- 1-1.2kg pork belly
- skin scored
- ground black pepper
- 1 tsp salt
- 2-3 sage leaves
- 2-2 1/2 cups milk
Serves : 6
Cooking time: 5mins / 2 hours

METHOD

Preheat oven to 240˚C. Pat the skin of the meat dry and season the flesh side with pepper and half the salt. Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the remaining salt.

Roast for 20-30 minutes at 240˚C until the skin is starting to blister and crackle. Watch closely for burning.

Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Reduce the heat to 160˚C and roast for a further 1½ hours or until the meat is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.

Remove the pork from the oven, lift it out of the dish and allow it to cool. Discard the liquids (they will break into curds).

For easy cutting, place the meat flesh side up on a chopping board and use a heavy, sharp knife to cut it into slices about 3-4cm thick. Serve warm or at room temperature with Roasted Pepper Pesto, if desired.

Recipe from www.annabel-langbein.com

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...