Friday, 4 May 2012

Crispy pork belly

700g pork belly joint
150ml pineapple juice
1 tbsp brown sugar
1tbsp cider vinegar
1tsp dried thyme
1tsp rapeseed oil

Unroll the pork and put it skin-side up in a shallow non-metallic dish.Mix the juice,sugar,vinegar and thyme together.Pour over the pork,so that the meat is covered but skin isn't.Chill,uncovered,for 3 hours.Preheat oven to 160c,140c fan,gas 3.Line a roasting tin with foil.Transfer pork,skin-side up,to the tin.Brush the skin with the oil and sprinkle with sea salt.Bake for 2 hours,then increase temp to 220c,200c fan,gas 7 and cook for another 20-30 mins to crisp the crackling.Serve with crusty bread,chutneys and salad

1 comment:

  1. So simple and just so tasty! Lovely recipe.
    You have a nice blog! I am a happy follower now.


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