Very interesting pork belly recipe – simply roast at a low temperature wrapped in a lot of foil – 93C/200F for 5.5 to 6 hours, cool overnight and then when ready fry in the pan to crisp up. Perhaps ask the wife to cook on the previous Friday?
For six appetizer sized portions – 675gms
- 700gms pork belly
- smoked paprika
- lots of salt and pepper
Wrap as shown and roast for 5.5 to 6 hours at 93; cool in the fridge; cut up an crisp in its own fat in a frying pan.