Eight Bells

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Monday, September 04, 2006

Pork Belly

Pork Belly
Potatoes
Apples
Parsnips



Dry the pork belly, score the skin and fat, salt the skin and place on a baking tray skin side up under a pre-heated grill. Cook under the grill for 10-15 mins to crackle the skin. Keep an eye on it the whole time and move around the oven to ensure even cooking.
Pre-heat your oven to 160C (or turn on to bake and turn down if you are using an oven grill) and place prepared roasting potatoes on an upper rack and cook pork on a lower rack. Pour off the excess pork fat regularly during cooking.
Approximately half way through cooking the potatoes add the parsnips and apples. Total cooking time is about 1 hour and 20 minutes.
If pork starts to get overcooked remove from the oven and wrap in foil and stand and then return to the oven for the last 10 minutes before serving.
Serve with gravy, we used a packet Cambells chicken gravy.
Never ever cook this meal if you have high blood pressure or high cholesterol as you will die.

1 Comments:

At 9:36 AM, Blogger lobsie said...

high chloestrol eh?? Well....I suppose its a slow process of change...

 

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