What better way to spend a Sunday afternoon than preparing an amazing roast dinner? The warm aroma fills the house and you know there’s going to be a fight on for the last piece of crackling. Cooking pork belly with this method enables a crispy skin but succulent flesh underneath.
I often make the mistake of preparing a decadent roast, only to check the weather forecast and see it’s going to be a scorcher of a day and end up with a very hot house! It’s all worth it in the end though. I avoid freezing my pork belly as it seems to make the rind too damp to crackle properly, so fresh is best in this case.
My favourite accompaniments to this pork belly are my Tangy Slaw and Warm Bacon Broccoli Salad. It makes a very rich dish overall, so you don’t need much, especially once you are fat adapted. Often I will have this as my only meal for the day.
Roast Pork Belly with Crackling and Apple Cider Vinegar Jus
Let the pork dry out for at least 1 hour as instructed to increase your chances of perfect crackling.
Succulent pork flesh with a moreish crackling, and a light jus from the pan juices.
Apple Cider Vinegar Jus
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp butter
- ¼ teasptoon Salt and pepper
- teaspoon Optional ½ of xantham gum
Score the pork belly in one inch diagonal lines. Don’t cut all the way through to the meat, just through the skin and into the fat. I use a utility/Stanley knife for this as it’s so much easier than a kitchen knife.
Rub liberally all over (including underneatwith salt, and rub the salt into the score lines.
Place on a piece of paper towel on a plate in the fridge, uncovered for at least 1 hour to draw out the extra moisture.
When ready to cook, preheat the oven to 250 degrees. Remove the pork from the fridge and pat dry. Liberally rub in the olive oil, more salt and lemon juice making sure you get it into all the score lines.
Roughly chop the carrot, onion and celery and place in the bottom of a roasting tray. You don’t eat these, but rather sit the pork on top to get heat circulating underneath and put more flavour into the meat.
Place in the centre of the hot oven for 30 minutes or until the skin starts to blister and dry out. Take the roasting tray out of the oven and carefully pour in the apple cider vinegar and water, taking care not to splash moisture on the crackling or yourself!
Turn the oven down to 180C / 356F and roast for a further 50 minutes, checking after 30 minutes. Rest for 10 minutes.
Drain the pan juices into a small saucepan and add the sauce ingredients. Simmer on medium heat until thickened to your liking and taste for seasoning.