Hooray for crispy pork crackling. The kind that needs a sharp knife to cut through and enthusiastic teeth to chew the gorgeous crisp skin that is pork fat at its very finest.
I am happy to have finally perfected this culinary staple.
My Uncle Terry, who at one time, had a piggery, has stated that in his pig rearing days you threw away the pork belly or fed it to the dogs. Oh, how times have changed!
Delicious Pork Belly, steamed and then roasted to perfection is my husband's favourite meal so I have tried to get this delicacy beautifully and consistently cooked. My husband is also blessed with a fast metabolism and can eat anything he wants - a true supermodel phenomenon.
Take 1 kilo of pork belly
Place whole, rind side up, into a steamer.
Steam for 30 minutes.
Remove, cool slightly then score well and rub
2 tablespoons fine sea salt into rind.
Place on foil wrapped up the sides only and place on a rack
over a baking tray with 2cm water in the bottom.
Put into preheated 230 C degree oven and cook for 30 minutes
until crisp and lightly browned.
I often serve this rich dish with mango/plum sauce, a bowl of braised puy lentils and smashed potatoes.
Buon appetite! Merryn
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