Pork Belly

Had the family going back for seconds and thirds with this one. I slow cooked it after marinading with pink Himalayan salt and olive oil on the fat and for the meat garlic clove, fennel and the pink salt. Wow!

Great for a slow-cooked casserole. The meat just falls off your fork once it's ready to eat.

Lovely meat and perfect cracking! Immersed piece in water, covered in baking paper & foil, baked for an hour, drained, dried skin well and sat flesh in sticky Asian sauce, skin not touched by sauce to form cracking, baked till cracking perfect, yum.

Defrost pork uncovered in the fridge
Dry any moisture from the pork with paper towel
Score the rind and rub with oil and lots of rock salt
Cook at 220c for 30min
Turn oven down to 170c
Add chopped onion, carrot and cabbage to the pan with chicken stock and salt.
Cook for 1 hour.

We have had FRB pork belly many times and we are never disappointed. The fat just melts away and we always get the best crackling with juicy pork meat. Very rich, but SO Yummy!

Fantastic, will definitely order again for next Christmas.

Yet again we picked a winner. Great pork. Used in Kylie Kwong recipe - was delicious.