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