TWICE COOKED PORK BELLY
I don’t have a picture that I have taken of the last time I made this recipe, but wanted to share this recipe because it is exceptionally good even if I have to say so myself. When next I make this recipe again I will add a photo. The skin is wonderful and crisp and the meat is juicy and tender. We serve it with rice, veggies, salad and of course rice with gravy.
Twice cooked pork belly
1.5kg pork belly (the leaner the better)
2 whole heads of garlic halved horizontally
Sea salt and freshly ground black pepper
Dried thyme or a handful of fresh thyme sprigs
Olive oil to drizzle over pork
Generous splash of chicken stock (I use salt reduced)
Day 1:Score and season and rub oil into the pork skin. Place on top of the garlic and thyme skin side up. Pour stock in pan around the pork not over the pork. Cover the pan with foil. Cook on 160 degrees Celsius for 1 ½ hours.
Remove foil, baste the pork with juices and return to the oven uncovered for 30- 60 minutes. While still warm place the pork belly onto a empty pan skin side up. Then place another pan of similar size on top. Place weights like heavy food cans on top to help press the pork down overnight. Deglaze the pan with juices to make gravy for the next day.
Day 2: Heat the oven to 250 degrees Celsius. Cut the pork into desired portions, pat the skin dry. Drizzle with olive oil and season again. Roast 15 – 20 minutes until golden and crisp (you might have to turn the pan around half way through so that the back portions don’t brown more). I forgot to mention that when I score the pork I cut it into small squares or diamond shapes. More and better crackling
Enjoy
BRON – Tracy Minny
