Slow Roasted Belly Pork

[judydawn]

My slow roasted Pork belly is a Donna Hay recipe.

1 kg piece of pork belly (get your butcher to score the skin in 1cm strips)
30 ml olive oil
10 - 15 g sea salt flakes
Cook the meat for 2 hours in a preheated 160^oC oven, skin side down in a baking dish.
Up the temperature to 200^oC, turn the pork over and cook a further 25 minutes (or however long it takes) until the skin is golden & crispy.  Make gravy from the pan juices.

I find it best to leave the piece of pork belly in the fridge, skin side up and with no covering overnight.  This dries the rind out.  You then rub the oil onto and into the scored strips and sprinkle the salt on the top, pressing down firmly before placing it in the baking dish and into the preheated oven.    
 
 
 

[fundj&e]

JD does the oven get really dirty with oil  ?

[judydawn]

I usually cook it out in the weber Uni but I have done it inside and didn't notice a dirty oven afterwards.  I would think no different to any roast that fat oozes out of eg chicken.

[Wonder]

Judy, do you just rub the oil and salt over the skin before cooking?

[judydawn]

Wonder, I will add some more details in the thread above.

[Bubbles]

Thanks for this recipe JD. I cooked it a couple of nights ago, outside in the bbq, and it worked really well, until the bottle of gas ran out! Luckily DH came to the rescue with a spare gas bottle and all was well. 

[judydawn]

I mustn't let DH know about this comment Bubbles - he'll ask when we are having it again and the freezer is full of meat I have to use first.  Glad you enjoyed it.  Don't you hate that when the gas runs out - always have to be prepared with a spare on hand.

[Halex]

Ooh I have 4 pork belys in my freezer