For something Porky, try this recipe by Checkers to tickle your belly!
Ingredients FOR BASTING:
1,5kg pork belly
Mix together in a small saucepan and just bring to the boil. Remove from the heat and use as required.
125ml apple juice or orange juice
125g butter
100g brown sugar
125ml honey (Forage and Feast Orange and Wild Blossom Honey)
15ml Dijon mustard
Cooking time:
Cooking/simmering pork belly in water in a pot: 10 minutes for every 500g
Cooking pork belly in aluminium foil @ 160°C: 20 minutes for every 500g (plus basting time)
WORTH KNOWING:
Pork belly should be covered with cold water in a pot. Bring the water to the boil and then lower to a simmering temperature.
Skim the scum with a slotted spoon (forms as pork belly is cooking). Simmering time for pork belly is according to weight.
Cool pork belly in cooking liquid after cooking. Remove from the water.
Remove skin from the pork belly with a sharp knife, leaving the fat in tact.
Cover the pork belly with aluminium foil (shiny side towards the meat) place in a large baking dish and oven bake, 160°C. (weight to determine cooking time)
After an hour, remove the foil, score the fat side with a sharp knife, baste the surface (see recipe)and bake until golden brown, basting frequently, 15 – 25 minutes. (160°C)
