what is old spot exactly?
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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
> How to learn to cook pork belly? Cook pork belly, and see which recipes result in something you enjoy. You can optimise for different textures, depth of flavour etc. You might love braised belly? Or maybe you find out that porchetta is your idea of heaven. Play a bit, I guess
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i should try brining
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i am embarrassed to say i was grossed out by a pork belly on wednesday for the first time :(
End of conversation
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