Thursday, 4 November 2010

Porkey Pies eh......

Every Year around his time i end up with allot of pork and bacon on my hands. I suppose that's what happens when you dispatch of your own pigs. Hams for Christmas presents, pork chops for the neighbours, sausages for my breakfast, boiled bacon for my folks and various other cuts handed out to family and friends. Even the head is used to make brawn, which is eaten in the local pub with a few pints of Guinness while the reds struggle to another win.
So this is one of my favourite cuts of the cute pig, Belly of Pork, slow roasted with garlic, rosemary, thyme, ginger, salt and Chinese five spice. This is so good it has to be shared, so invite a few around for dinner and feed them belly of pork, i bet they wont forget it for a long time and a few will be ringing you for the recipe...

If you are not lucky enough to have your own pigs then ask your butcher to leave on the skin of the belly, scored with a sharp knife or Stanley blade. Rub the salt, pepper, Chinese five spice, garlic, grated ginger, chopped thyme and rosemary into the skin and cover with cling film for a few hours. Overnight would be fantastic, this gives the flavours time to get into the meat.
Now put the meat onto a rack over a roasting tray and place into a medium oven 140c for two hours. Just before serving if the crackling is not crisp enough turn up the oven to 180c for a few minutes.
Q. tip; serve with apple sauce and a few roasted root vegetables, fantastic.....

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