Tuesday 12 April 2011: Pork Belly
I just rolled and tied this pork belly. I seasoned the inside first. I put it in the oven about 11am and it is still cooking and will be ready at 6pm when I get back. Then I will remove the string and roll it tightly in clingfilm to keep its round shape. When I serve it I slice it about an inch thick and warm it in the oven with port jus and baste it regularly. This way the top will caramalize and it is going to be nice and moist.
This pork dish has got the prok belly on too but now I serve it on my lunch menu with a sage and onion risotto, lamb's lettuce and a parmesan crisp.
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