rolled pork belly

[Too Late]

I bought some a 1.7kg rolled pork belly for this weekends family meal!
I was going to follow this recipe but i know how good the PH food community is. So does anyone have a better recipe than this?

http://www.bbcgoodfood.com/recipes/775672/slowroas...

Thanks
N

[Pferdestarke]

That's a good recipe. Stick to it but focus on preparing your meat prior to roasting.

I assume you're going to unroll the pork to season and add the spices etc? Well a few days before you plan to roast it, pour a kettle of boiling water all over the skin to shrink it and expose any cuts that's have been made to encourage it to crackle. Dry.

Leave it in the fridge uncovered for at least 36 hrs to allow the skin to firm up and dry. Season liberally before roasting.

[Tickle]

I have done this one and slight variations quite a few times, in fact this has made me want to do it this weekend! Cheers for the inspiration

http://www.bbc.co.uk/food/recipes/slowroastedporkb...

[Pferdestarke]

That's a good recipe. Stick to it but focus on preparing your meat prior to roasting.

I assume you're going to unroll the pork to season and add the spices etc? Well a few days before you plan to roast it, pour a kettle of boiling water all over the skin to shrink it and expose any cuts that's have been made to encourage it to crackle. Dry.

Leave it in the fridge uncovered for at least 36 hrs to allow the skin to firm up and dry. Season liberally before roasting.

[Too Late]

Tickle said:

I have done this one and slight variations quite a few times, in fact this has made me want to do it this weekend! Cheers for the inspiration

http://www.bbc.co.uk/food/recipes/slowroastedporkb...

Glad to help

Pferdestarke said:

That's a good recipe. Stick to it but focus on preparing your meat prior to roasting.

I assume you're going to unroll the pork to season and add the spices etc? Well a few days before you plan to roast it, pour a kettle of boiling water all over the skin to shrink it and expose any cuts that's have been made to encourage it to crackle. Dry.

Leave it in the fridge uncovered for at least 36 hrs to allow the skin to firm up and dry. Season liberally before roasting.

Super. So boiling water after i roll it back up with my spices and then into the fridge for 3 days! Got it!

Thanks!!!

[Avidfanofstuff]

You cant go far wrong with this...

http://www.waitrose.com/home/recipes/recipe_direct...

[cornet]

The trick I've found for great cracking - baking powder!

See this recipe: http://www.seriouseats.com/2011/12/the-food-lab-ho...

This also reminds me I have some pork belly in the freeze from last time I made that

[Pferdestarke]

Too Late said:

Super. So boiling water after i roll it back up with my spices and then into the fridge for 3 days! Got it!

Thanks!!!

Or leave it unrolled to dry. Then re roll.