does anyone have the recipe for her pork belly that she cooked on Saturday night please?? Thanks in advance
mackenzie2,
Aug 1, 8:30pm
Crispy Pork Belly Preheat oven to 240c. Pat skin of 1-1.2kg piece pork belly dry and season the flesh side with ground black pepper and 1/2tsp salt. Sprinkle 2-3 sage leaves on the bottom of a baking dish and put the pork on top, skin side up. Season the top with 1/2tsp salt. Roast 20-30 minutes @ 240c, until starting to blister and crackle,watch closely for burning. Pour 2-2 &1/2 c milk around the meat to come up 1/2- 2/3 of the way up the sides of the pork. Reduce heat to 160c and roast a further 1 &1/2 hours or until the meat is meltingly tender. Check the level of the liquid during cooking and if it has evaporated, add a little more to the pan. Remove the pork from the oven and dish, allow it to cool. Discard the liquids (which break into curds) For easy cutting, place the meat flesh side up on a chopping board and use a heavy , sharp knife to cut into slices 3-4 cm thick. Serve warm.
wasgonna,
Aug 1, 10:18pm
x2
Purchased the pork belly but am now saving up for the milk.
matapouribamboo,
Aug 2, 3:44am
Thanks for that...and lol at wasgonna
juliewn,
Aug 2, 2:07pm
Don't wait too long cos it'll have gone up... again!
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