Recipe: Roast Belly of Pork





Our roast pork belly recipe does need quite a bit of prep time but when you're preparing a guilty pleasure it's often worth it.  The wine we've chosen to accompany this dish is also a pleasure - a lovely refreshing wine which Jancis Robinson praises highly.  A Riesling from Chile - Cono Sur Single Block Visión Riesling 2009. The wine's zesty yet mouth watering properties are perfect to cut through the fat of the pork belly. 

Ingredients:

850g skinless pork belly
3 tablespoons sugar
3 tablespoons sea salt
Vegetables of your choice (cook as you normally would)

Cooking:

1. Rub both the sea salt and sugar into the pork and then cover with clingfilm and put in the fridge for at least 6 hours, but no longer than 24 hours.
2. Discard any liquid accumulated in the container prior to putting the belly in the oven, fat side up for 1 hour at 230C, basting it with the rendered fat after half an hour.
3. Turn the temperature down to 120C and cook for another hour and ten minutes.
4. Discard the juice and cut the pork into strips, season to taste and serve along with vegetables of your choice.

Bon Appetit!
 

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