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Wild pork belly

10 May 2015
@ 10:59 pm (GMT)

Nathan Foster

For this recipe, you will need pork belly singed (hair burnt off, not skinned). Pig will need to be quite young, around 25kg / 50-55lb live.

Wash and dry the skin a few minutes before cooking.

Score the skin, then add salt and herbs all over (including under). We used a BBQ herb mix but Masterfoods All Purpose is ideal- use plenty, also salt the top as per normal for crackling.

Put in baking dish and cook at 180C for around 30 minutes.

Add milk- just below skin line. I added more seasoning at this point to the milk.

Cook at around 140C for 1 hour or so. If you have to bugger off somewhere, I would say cook at 120C. Keep milk levels up.

Crackle under grill if need be (no need to tip out milk).

The milk kind of becomes like cheese- bloody tasty.

Bonza.

Replies

13 May 2015
@ 06:48 am (GMT)

Warwick Marflitt

Re: Wild pork belly
Yummy. You will have to lighten up your rifles if you keep eating that for dinner. Lol
 

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