Recipe: Roast Pork Belly.

[Dr. kitteny berk]

I like this one, a lot. It doesn't take long to cook (about 80 minutes) and has next to no prep.

Also, the crackling is fucking awesome.

Ingredients:
Pork belly (skin/rind on)
Onion, sliced thickly
Salt
Oil

Tools:
Really sharp knife, or stanley/craft knife (if you buy from a butcher, you might be able to get them to score the skin for you)

Method:
For a start, stick the oven on 230, fill the kettle up and turn it on.

Now release the pig bits from whatever packaging it's in, and dry it off with some kitchen roll.

<a href="http://www.flickr.com/photos/kitteny_berk/4730481126/" title="IMG_6481 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1006/473 ... 07b074.jpg" width="500" height="311" alt="IMG_6481"></a>

Now comes the fun bit, scoring the skin, try to cut just through the skin and into the fat, a stanley knife is good for this as you can limit the depth.

Aim for about 5-8mm strips, any wider and it won't go crispy so well.

<a href="http://www.flickr.com/photos/kitteny_berk/4729837721/" title="IMG_6482 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1121/472 ... 93bd23.jpg" width="500" height="333" alt="IMG_6482"></a>

Once you've done this, head to the sink with the belly and grab the kettle, pour lovely hot water over the belly to help contract the skin (this makes the crackling better, using science)
<a href="http://www.flickr.com/photos/kitteny_berk/4729838841/" title="IMG_6483 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1171/472 ... 94c8_m.jpg" width="240" height="160" alt="IMG_6483"></a><a href="http://www.flickr.com/photos/kitteny_berk/4730484250/" title="IMG_6485 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1241/473 ... 0a6d_m.jpg" width="240" height="160" alt="IMG_6485"></a>

Then quickly stop the meat cooking by running it under a cold tap.
<a href="http://www.flickr.com/photos/kitteny_berk/4730485380/" title="IMG_6488 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1089/473 ... ee3a9f.jpg" width="333" height="500" alt="IMG_6488"></a>

Head back to somewhere that's not a sink and dry the belly off again.
<a href="http://www.flickr.com/photos/kitteny_berk/4729843425/" title="IMG_6491 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1409/472 ... 54c4c0.jpg" width="500" height="333" alt="IMG_6491"></a>

Now add salt, (I'd guess about half a tablespoon or so) and rub it in, then rub some cooking oil in the top.
<a href="http://www.flickr.com/photos/kitteny_berk/4729845775/" title="IMG_6493 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1090/472 ... 735034.jpg" width="500" height="333" alt="IMG_6493"></a>

Throw onions into baking pan, add pork on top.
<a href="http://www.flickr.com/photos/kitteny_berk/4730492426/" title="IMG_6496 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1166/473 ... 2bc4af.jpg" width="500" height="333" alt="IMG_6496"></a>

Chuck in oven, Wait 20 minutes, Should look something like this:

<a href="http://www.flickr.com/photos/kitteny_berk/4729850837/" title="IMG_6499 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1347/472 ... 5be4f9.jpg" width="500" height="333" alt="IMG_6499"></a>

Turn the oven down to 190 and open the door to cool it down a little.

Wait another hour.

Extract noms, stuff face.

<a href="http://www.flickr.com/photos/kitteny_berk/4730600628/" title="IMG_6502 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1204/473 ... 80d1bb.jpg" width="500" height="333" alt="IMG_6502"></a>

I like to cut the crackling off the top (and scoop any remaining meat/fat out of it)

<a href="http://www.flickr.com/photos/kitteny_berk/4729958513/" title="IMG_6504 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1198/472 ... 3734d6.jpg" width="500" height="333" alt="IMG_6504"></a>

Then slice the meat and nom.

<a href="http://www.flickr.com/photos/kitteny_berk/4730603442/" title="IMG_6505 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1432/473 ... d95833.jpg" width="500" height="333" alt="IMG_6505"></a>

[friznit]

Hehe, I just did the same but using a joint. Most nom.

[Lateralus]

<a href="http://www.flickr.com/photos/kitteny_berk/4729958513/" title="IMG_6504 by Kitteny Berk, on Flickr"><img src="http://farm2.static.flickr.com/1198/472 ... 3734d6.jpg" width="500" height="333" alt="IMG_6504"></a>

I like the fact that this looks as if you're about to sit down and eat it there and then, using that knife too.

That does indeed look nyom.

[Dr. kitteny berk]

That happened.

[Legoshoes]

Cor lummie. that looks good.

[Sheriff Fatman]

I said this to Berk yesterday, and I'll say it again, pork is altogether too human looking for my tastes. I swear I can see a nipple on that second picture.

Also, nice knife. What is?

[Dr. kitteny berk]

It was more a divot of skin that'd been gouged.

The Knife's a Shun DM-0704, it's gorgeous and fucking sharp.

Few photos around Here

[HereComesPete]

I said this to Berk yesterday, and I'll say it again, pork is altogether too human looking for my tastes. I swear I can see a nipple on that second picture.

Also, nice knife. What is?

I've burned my hand quite badly more than once putting baconz under huge gas grills, first thing I thought each time (before the pain made itself apparent) was 'Blimey that baconz cooks fast', so not only does it look people, it smells people.

[ProfHawking]

Mmmmm people.

They use pig's stuff for organ replacements sometimes, like heart valves or whathaveyou, we're pretty similar on many levels to our porcine brothers.
As mythbusters verify, they make good "human analogues". Tasty tasty analogues.

I bet the genuine thing tastes even better.