Hi all
I recently purchased a gorgeous piece of pork belly from a local butcher. Now pork belly isnt something i had cooked before so and i knew it was a fatty cut of meat and would require low and slow for it to be considered edible. So i trimmed off the majority of the fat cap and seasoned the belly with a mix of spices.
I then placed the belly in an aliminium tray and cooked it in the oven for two hours covered in tin foil at gas mark 4.
I then took the pork to the screaming screaming hot grill of which the grates had been well oiled for ease of mobility.
I placed the pork on the grill and it immediately sizzeled cracked and popped with some lush high flames going on. I started pouring over the resting juices over the pork to help keep it juicy and moist.
After 15mins on the grill i took the pork off to rest for 10mins...
The meat was sooooo tender and juicy you would just not believe how easy it cut!
I served the meat with fresh red chilli and coriander roughly cut. Oh and of course and ice cold beer!
If someone is looking for something tasty and wants to try something new i can not recommend this highly enough. There was plenty left over the following day too which i made into wraps and took to work for bait...INCREDIBLE!!!