Omg is right! It was unreasonably good (My brother tells me that food photos are ‘so 2010’, but I refuse to accept there isn’t a social advantage to proof of crackling)
Do any of you have recommendations on how to learn to cook pork belly? I’ve done a little bit of googling and it seems quite tricky. Thanks for any help!
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Chris’ guidelines sound good.Belly is very forgiving. One of my go-to methods is v.simple: • If I plan ahead enough, I’ll brine for 24hrs • For a 1kg belly, cook at 150°C for 2.5-3 hours, on a wire rack in a roasting tray • rest uncovered 30-40mins
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Thank you both for the advice!
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in my experience it's actually quite easy (not to sound dismissive, i just think it's overcomplicated)
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what I do is: preheat oven to 450F, salt pork belly while that's happening, put in a cast iron skillet (i put a little water in the bottom to avoid burning at first)
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