ROAST PORK BELLY

Ask a home cook for a roast pork belly recipe it is likely you will end up getting a few, and the same goes to roast chicken. At TKT we tried everything from East to West, expecting the ultimate, only to be disappointed as 'they never taste the same' as one expects. We used to poached them first, refrigerate, pin holes all over the skin, different salts .. all too complicated for the cause, that is, a chunk of well cooked juicy belly with a crispy skin, that's all.

Then I watched the Maestro in a 'Short', a 2" presentation between programs and the penny dropped. We have been using this very simple recipe since, with excellent results almost every time.

Essentially : take a good cut, make sure it is dry, rub evenly with olive oil and salt but not too much, put on a trevet in a roasting tray, add a layer of water underneath to pick up the jus for gravy later, solid oven at 160C for 1.5 to 2 hours bottom shelf, watch the last 10-15" to make sure the skin does not burn ... done.

Marco Pierre White Roast Pork Belly!