Perfect pork belly

Crackling. One of my favourite English words actually. I just think it describes exactly what a crackling is. You totally get that it is something crispy that cracks, but it still sounds appealing.

And crackling certainly is appealing. I LOVE that British people in general fight over the crakling when they eat pork belly for Sunday lunch. In Sweden animal fat has been taboo for a while, but it is coming back now. And in Denmark you can buy cracklings in bags, just like crisps, with different seasonings. Love it!

I have cooked pork belly a few times now, as it was totally new to me when I moved here, it has been a bit trial an error. I have learnt though, that the key is to cook the meat slowly on low heat for a few hours, then turn the heat up to crisp up the crackling even further. Then it helps to let the meat rest for a while before serving and fighting over the crackling.

Porkbelly with roasted root vegetables, broccoli and a creamy sauce.

The perfect porkbelly, serves 2

ca 400 g porkbelly

salt, herb salt or ground herbs (like sage, oregano, parsley)

white pepper

Heat up the oven to 125C. Cut lines in the fat  in a check pattern if this is not done already. Rub with plenty of salt and the herbs. Make sure it goes down in the cracks. Season the meat all around. Cover a roasting tin with tin foil and place the meat, fat up in it. Place in oven and cook for 2-3 hours. When the meat is really tender, turn the heat up to 180C for 10 minutes to crisp up the crackling even more. Let the meat rest, covered in tin foil, for a few minutes before serving. 

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