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Crackling belly pork with cider shallots
Info
Perfectly cooked pork crackling for a delicious Sunday lunch.Ingredients
Method
Ingredients
- 1.5kg piece belly pork (with skin well scored)
- 1tbsp olive oil
- 3tsp Bart rock salt
- 1tbsp Bart thyme
- 20 shallots (peeled)
- 400ml dry cider
- 8 Bart juniper berries
- 1tbsp cornflour
Method
- Heat the oven to 220C/Gas 7.
- Dry the pork skin with some kitchen roll then rub in the oil, massaging into the skin, sprinkle with the salt and thyme and rub into the scores.
- Place in a roasting tin and blast on a high heat for 30 minutes to start off the crackling.
- After 30 minutes take the pork out of the oven. Reduce the heat to 180C/Gas 5.
- Transfer the pork from the tin to a plate and place the shallots in the bottom of the tin. Pour in the cider and throw in the juniper.
- Replace the pork on top and return to the oven for a further hour.
- Turn the oven up to 240C/Gas 8 and blast for another 20 mins to ensure the crackling is very crisp. The meat should be cooked through and very tender. Remove from the oven and set the pork on a warm plate to rest.
- If your roasting tin doesn't have a non stick surface, put it on a low heat on the hob. Otherwise pour the contents of the tin into a saucepan to make the gravy. Combine the cornflour with a little water, blend until smooth and tip into the cooking liquor.
- Simmer for 1-2 minutes stirring continuously until you have a smooth gravy. Taste and season.
- Serve a few slices of pork per person with shallots, crackling and drizzled with gravy.
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