The loin of a pig is a magnificent cut of meat, a dense strip of heavy meat flanked by part of the belly and encased in skin destined to crackle, nested in a cradle of bones. As a joint, this has everything. Preparation is simple, and the most important parts happen in the butcher’s shop. [...]
These are challenging times. The talk at work is of mergers and takeovers, arrears and repossession, cost reduction and redundancy. People are feeling the pinch. A slowly roasted pork belly can’t fail to lift the mood. A cheap, easy and forgiving cut, pork belly is at it’s best when cooked lazily in a low oven, [...]
Pork belly is cheap, robust, easy to cook and very tasty, especially when roasted. The thing to realise about this cut is that the point of cooking it has little to do with the meat and everything to do with the skin. Crackling is the real draw here. To give a roast pork belly an [...]