Mind telling me exactly how you did it? I've never slow roasted anything, it's just not something which is often done here, and skin on pork belly can only be bought if you pre-order. So I'll need the version for absolute dummies!
Sure. Steps were:
- I let the skin/rind get firm by leaving the meat uncovered in the fridge for a few hours. It was pre-scored, but this recipe suggests scoring isn’t necessary.
- Then while the oven warmed up (I set it to gas mark 3), I rubbed the meat - skin and flesh with a little extra virgin olive oil, then salted and left to come to room temperature.
- Next wrapped the flesh in foil - I didn’t use 2 pieces of foil as in the recipe (below), as this was so small, I was able to make 1 piece into a ‘box’.
- Then into a baking dish and into the oven.
- Checked after 1.5 hours - foil needs to be tightened as the meat shrinks.
- After 2 hours (might need longer if the joint is larger than mine), I turned the oven up to gas mark 8 to crisp the crackling. Left it about 20-25 minutes.
This piece was evenly sized. The recipe suggests using foil to ‘prop up’ the smaller end if the joint is taller at one end than the other.
This is the recipe - there’s a video!
https://www.recipetineats.com/crispy-slow-roasted-pork-belly/