“This has to bee the very best pork I’ve tasted. It has a true porky flavour, totally unlike the bland supermarket pork you can buy. I roasted this low and slow in the oven before finishing skin side down in a hot frying pan with a little of the the rendered lard. This makes the skin puff up to crackling perfection. You’ll need a sharp knife to score the skin though!”
“crackling pork belly is always on the top of my life, Piper's pork belly is by far the best I have ever tried, and will buy it regularly, thank you, Piper's farm!”
“I didn't quite get this one right during cooking. Belly Pork is always a difficult cut to get right because you need a crisp top (crackling) and a moist meat. I followed a Chinese recipe which is to cook the meat at just minus gas mark 1 for an hour. Before doing so I placed white wine vinegar on the skin and some salt and 'gently' rubbed in. After an hour I blasted the oven up to 6-7 and rubbed olive oil on skin before putting it back in the oven. I couldn't believe the result. The crackling was the best I have tasted, and the meat was lovely but not tender enough which was my fault. So next time I will cook it for longer on the lower heat.”
