When it comes to a Sunday roast there is always a difficult decision to be made; which meat do you go for? Each has its benefits but also it’s pitfalls; especially when ordering in a pub or restaurant for the first time. Arguably one of the most risky choices is the pork belly. Done right it is a wonderful thing. Crisp skin, succulent meat and a beautifully rich fatty flavour. Get it wrong and you end up with nasty chewy skin, wobbly fat and dry meat. Despite the dangers I would choose pork belly more often than not given the choice.
When cooking at home you are able reduce the danger levels to nearly zero provided you follow a few important steps. With this is mind I decided to tackle pork belly one Sunday afternoon before the inevitable reappearance of Monday morning and work.
What I used
For the pork:
View original post 582 more words