Pork belly has now become a favourite roasting joint. The Chinese are very particular with their belly. Yes, it is a cheap cut of meat, but the key is to get the one part of the belly, or the one pig, who has their belly perfectly layered under the skin in the order of fat-meat-fat-meat. They call this the ‘Five Layers of Heaven’, or in the case where you are lucky enough to get the best of the best, ‘Seven Layers of Heaven’. Pork belly lends itself well to either hard and fast, flash cooking, or a long slow braise or roast.
Me, I am a fan of the latter. The bonus of slow roasting or braising is that you don’t have to marinade the meat before cooking. I am rarely organised enough to marinade meat, and because I now have two little monsters running around, cooking anything hard and fast requires too much attention in a concentrated amount of time in the kitchen, which I can almost never afford. By slow roasting, I can literally leave the meat in the oven for the afternoon, and after the kids go to bed I can unwind with a glass of wine, while popping my head in and out of the oven to make sure the final blast of heat doesn’t singe the crackling. Result? Spoon tender meat with its fat completely rendered out, topped with crispy crackling blistered to perfection.
-Recipe Serves 6-
– INGREDIENTS –
– RECIPE –
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