Slow-Cooked Pork Belly with Pears
Serves 6 people
Slow cooked whole pork belly pieces allow us to really have it all – the most tender and juicy pork, perfect crackling, and not too rich. It’s the Goldilocks of dinners. The trick is to combine an initial dry roasting period which forms up the crackle with a longer, and lower, moist cooking period to tenderise the meat.
- •700g boneless pork belly, skin on
- •2 teaspoons oil
- •2 teaspoons fine salt
- •4 pears, peeled, cored and chopped
- •2 cups pear juice
- 1.Preheat oven to 210°C. Use a sharp knife to score the belly skin in fine parallel lines.
- 2.Rub with oil and salt, then arrange in a roasting dish. Bake for 40 minutes.
- 3.Lift the pork and arrange pears underneath, then pour in juice and 2 cups water. If using a slow cooker, transfer at this stage to insert pot.
- 4.Reduce oven to 150°C and roast for a further 2½ hours, until the skin is crackling and the meat is tender. If using a slow cooker, ensure liquid does not cover the crackling and cook on low heat for 6-8 hours.