Discussion
Probably a bit late now but here we go:
1st use a stanley knife to make sure the fat is well scored, I usualy take it right the way through to the meat.
I then bash up some fennel seeds, salt and pepper and rub it in to the fat, making sure I get it in all the nooks and crannies where I've scored it.
Now bang the oven on as hot as it will go, once preheated put the pork belly in, after 10 minutes turn down to 170 ish and leave for an hour.
When the hours up, drain any fat, chuck in a glass of wine and put back in for another hour. If the wine dries up during the hour, add a bit more.
Once finished let it rest for 10 minutes.
These instructions are for a 2kg piece of meet so your cooking times may need to be adjusted.
Another tip: If your using a smaller piece of meat so not cooking it for as long, your crackling may not go as well. In this case, wack the meat under a preheated grill and keep an eye on it until the crackling starts to blow up.
1st use a stanley knife to make sure the fat is well scored, I usualy take it right the way through to the meat.
I then bash up some fennel seeds, salt and pepper and rub it in to the fat, making sure I get it in all the nooks and crannies where I've scored it.
Now bang the oven on as hot as it will go, once preheated put the pork belly in, after 10 minutes turn down to 170 ish and leave for an hour.
When the hours up, drain any fat, chuck in a glass of wine and put back in for another hour. If the wine dries up during the hour, add a bit more.
Once finished let it rest for 10 minutes.
These instructions are for a 2kg piece of meet so your cooking times may need to be adjusted.
Another tip: If your using a smaller piece of meat so not cooking it for as long, your crackling may not go as well. In this case, wack the meat under a preheated grill and keep an eye on it until the crackling starts to blow up.
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