MELISSA’S CRISIPY PORK BELLY
1.6kg pork belly bone out ( keep pork rib for stock/gravy)
Score the pork belly and dry skin side with paper towel.
Rub whole pork belly in salt ground black pepper sage thyme and basil
Leave to stand for a few mins while you get everything else done
Take bones from pork belly and place in bottom of roasting tray with lemon juice, water, garlic cloves (4)and some oliveoil
Place roasting rack on top of pork bones and place pork belly fatside up. Put more salt on skinside
Preheat oven to 180 degree celcius.
Roast for 1hr at 180
Add either white wine or water into roasting tray (300ml)
Put temp up to 220 with only top element on or put on grill. Put pork belly back in for 20 – 30 mins depending on crackling.
Leave to rest for 5mins and carve.
Take juices from tray and put into saucepan. Add some flour to thicken up and reduce.
SOURCE: Melissa Besseling
