Fat: An Appreciation of a Misunderstood Ingredient with Recipes
Slow-roasted pork belly with fennel and rosemary
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Recipe Reviews
wester from Soesterberg, Utr
Very good - meltingly tender meat, crisp cracklings.
Husband wants the five stars - I would have preferred 4 1/2 as some small tweaks were needed.
This was the first time I made pork belly and the first time I used a meat thermometer. The pork belly is going to stay, I'm not sure about the meat thermometer. It reached the given temperature in half an hour or so, so I just turned the oven down to 150 C and cooked for about two hours, then finished under the grill as the recipe says.
I salted the skin the evening before, at the same time as adding the herb paste, and I think this works very well.
I will use more fennel and less kale next time.
The recipe says you need 3 pounds of meat to feed 6 people. I fed 6 people (well, 4 adults and 4 children) on 2 pounds, and we were all so full that nobody wanted dessert.
(edited 23rd December 2013) (0) comment (2) useful
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