Crispy pork belly (with celeriac – separate item)

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.


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