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Twice cooked Pork Belly

Twice cooked pork belly that will melt in your mouth. Initially takes 8 hours but then can be frozen and used when needed. Serve with seasonal vegetables and vegetable jus.

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Recipe ingredients

1 large slice of pork belly, at least 1kg. Remove spare ribs from underside if present. Use spare ribs for separate meal.

Cooking Steps

Preheat oven to 120c
Wrap pork belly in tin foil three times, ensuring a snug/tight fit
Place in roasting pan and cook for 8 hours.
Remove from oven, refrigerate until completely cool.
Unwrap and remove rendered fat etc
Cut into portions, I find 150g is sufficient per person.
Score skin on each piece and lightly season.
Place on rack over a water bath to catch juices and prevent them from burning.
Place under hot grill for 10 minutes or so until skin is crispy.
Serve with seasonal vegetables and vegetable jus (see recipe)
Extra portions (ungrilled) can be tightly wrapped in cling wrap and frozen, and used when needed. Result, a quick and easy meal.