Rolled pork belly

[misterwarby]

Always wanted to try coking pork belly, but assumed it was something I had to have in a fancy restaurant.

I picked up a nice 1.2kg slab from my trusty butcher, salted the scored skin and left uncovered in fridge overnight.
Lit the kettle to indirect,mixed up a rub of cumin,sage,coriander,paprika and rolled and tied.
Cooked till 70c and readjusted to direct heat to finish off the crackling.....
yum, awesome,impressive,delicious.
All words I heard from my guests.
Served it with roasted cauliflower and lemon zest, bread crumb pangratatto.
Nice dish

[HoosierKettle]

Looks incredible!  The side dish sounds delightful as well. Pork belly cooked at home is always better than the restaurants imo. At least the ones I have tried near me.


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[misterwarby]

I have to say what I cooked at home myself was far better than the stodgy fatty pork belly I've had in some restaurants.
All I can say is get to know your butcher & have the conversation of what you want. Talk about recipes and you may just end up with what yo wanted....
let me know if you want the recipe for any of the above.
Love my kettle


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