If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Roast the remaining belly - it makes delicious crackling, succulent meat and the leftovers are wonderful fried up. To roast - leave at room temp for an hour, so the skin can dry thoroughly. Slice the skin with a stanley knife, not to the flesh, but through the skin, at half inch intervals, in one direction only.
Heat oven to as high as it will go. Place 2 sprigs rosemary or sage into roasting tin, lay belly on top, skin side up. Just before putting in the oven, rub skin with virgin olive oil and rub some sea salt into the skin. Place in oven for 30 minutes, then lower the heat to 160° C, and pour about 2 cups boiling water into the tin.
Roast for about 2.5 more hours, adding boiling water to just keep about a quarter inch there.
The crackling should be good and crisp - if not, whack the oven up to high again for perhaps 20 minutes.
I cook a big chunk of this every sunday, it's flipping excellent !
I use 'butt rub' (seasoning) as well as salt and pepper on it, in a roasting tin (for about 2hrs) after about 30mins of cooking it like the link above.