PORK BELLY
This is the first time I have ever made a Pork Belly.
I also never made crackling before.
Today shopping at my Spar, they had some really nice
Pork Belly’s the top (crackling) was already sliced, so I decided to give it a try.
Pick a Pork Belly that is not too fatty, look at the meat on the side.
The top layer should have some fat on as that is where you are going
to get the crackling. But the meat should have little fat.
In a oven pan slice onions. Place your Pork Belly on top of the onions.
I have a jar with crushed garlic and I top this jar with oil every now and then.
I smeered the Pork Belly nicely with some of this garlic oil.
Sprinkle steak and chop spice over the Pork Belly.
Sprinkly barbeque spice over the Pork Belly.
Put in oven at 150ºC do not cover. Add a about 100ml water.
This will take a few hours depending on how big your Pork Belly is.
Mine took about 3 and half hours.
When you see your Pork Belly is done, take out and with a spoon pour
jucies in pan over the Pork Belly to moisten it nicely.
Put the grill on and watch, your cracking will start forming. Becareful not to burn.
The Pork Belly meat is really very soft and cracking lovely.
We felt like something light so I served it with potato salad, carot & pineapple salad and
then Spar bought beetroot salad. Was really great.
Bron: Sharon Naude
Photo: Sharon Naude
