Look at that cracklng!


I have been making perfect roast pork belly for many years now. There are no tricks to it, only one or two simple and obvious guidelines.

1.The first is to get the best quality pork belly you can get, with an excellent ratio of fat to meat to skin. I like to buy the belly with bone in as I find it adds a lot to the flavour. Make sure your butcher scores the skin for you  because he has the implement to do it. Don’t try and do it at home —you will either not get through the skin, or you will get through the meat, which is also not what you want.

I can taste it now

2.Second of all, liberally salt the skin and put a good smattering of black pepper on as well. Do not cover with all sorts of other things because they will burn. Bring the pork belly to room temperature about half an hour before cooking.

3.Place the belly in an uncovered dish, set your oven at 220 centigrade and roast with skin side up, obviously, for approximately 30 to 40 minutes, depending on the size of the cut of meat. For this example we used  a 3 kilo piece of perfect meat.


A classic with roast potato and creamed cauliflower

4. Check if the skin has crisped to what you would like. Bear in mind that it will continue to crisp as you continue cooking. If it is not done, give it another 10 minutes or so still at 220 degrees .

5. Lower the oven to 160 degrees and roast undisturbed for approximately an hour and a half which is what it took to bring this piece to perfection. Let it rest uncovered for a while and tuck in and enjoy.


Haute Cabriere perfection


Delicious at Tryn Steenberg