1kg of pork belly (Cut the pork belly)
4 bashed garlic cloves
A few sprigs of rosemary
2 bay leaves, broken up
A few sprigs of thyme
½ tsp crushed black pepper
4 tbsp of coarse salt or Maldon
Mix ingredients together and rub onto the belly and leave for up to 12 hours.
Afterward, remove the salt mix, wiping off with kitchen paper and then place into a pan skin side down.
Place into water, bringing to simmer and cooking for 20 minutes. Place into iced water and leave for 15 minutes to chill down well. Dry well, rub in olive oil, sprinkle on more coarse sea salt and place onto a wire rack with a heavy tray underneath.
Slowly bake at 140c for approx. 2.5 hours until tender. In the last 10-12 minutes, turn the temperature up to 220c to crisp up the belly.
Remove from the wire rack, place the belly skin side down in the tray and place on a medium heat to carry on cooking.
After the 10-12 mins is up, let the pork rest back on the rack for 5 mins, skin side up then cut up.
1kg of pork belly (Cut the pork belly)
4 bashed garlic cloves
A few sprigs of rosemary
2 bay leaves, broken up
A few sprigs of thyme
½ tsp crushed black pepper
4 tbsp of coarse salt or Maldon
Mix ingredients together and rub onto the belly and leave for up to 12 hours.
Afterward, remove the salt mix, wiping off with kitchen paper and then place into a pan skin side down.
Place into water, bringing to simmer and cooking for 20 minutes. Place into iced water and leave for 15 minutes to chill down well. Dry well, rub in olive oil, sprinkle on more coarse sea salt and place onto a wire rack with a heavy tray underneath.
Slowly bake at 140c for approx. 2.5 hours until tender. In the last 10-12 minutes, turn the temperature up to 220c to crisp up the belly.
Remove from the wire rack, place the belly skin side down in the tray and place on a medium heat to carry on cooking.
After the 10-12 mins is up, let the pork rest back on the rack for 5 mins, skin side up then cut up.
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