Pork belly is such an underused and inexpensive cut. I use it regularly and it really comes into its own here in a simple roast, seasoned with sea salt and freshly ground pepper. The skin is scored to make the most amazing crackling, slow roasted and sliced. Nice served at room temperature with fresh apple chutney, salad and fries.
Also nice served hot with gravy for a Sunday Roast.
Fill with a stuffing mix and bake as above.
Serve with my fresh apple and pepper chutney recipe - the perfect partner to this dish.
Added fresh thyme and black pepper to the rub for the crackling. Mmm! - 29 Apr 2013
Cooked perfectly. Thank you :-) - 02 Dec 2013
Very nice, loved the crackling. Served this with roast potatoes and a Chinese five spice gravy - 13 Feb 2014