Tonight Bron prepared Succulent Slow-Roasted Pork Belly with Crispy Crackling from www.allrecipes.com.au I think she has been thinking about this meal for some time and started telling me about it yesterday. Today while I was packing to go to Washington DC all I could think about was tonight’s dinner. I love pork and pork belly is close to the best part. It’s true I love the trotters, hock, bacon, ham, chops, roast shoulder, roast leg, pork sausages, pigs ears and just about all the other parts of a pig; the belly pork is always so tasty and the meat just falls apart and melts in your mouth.
I like how dedicated Bron was with the score lines.
The crackling was very crispy. The meat was easily pulled apart and a carving knife was hardly necessary.
The crackling was so nicely done it just fell away from the flesh.
The finished product looked and tasted magnificent. The sauce was sweet but too sweet.
For dessert Bron wanted to use a few pears that were getting a little too ripe. She chose a Jamie Oliver recipe, viz., baked pears with wine and a scrumptious walnut cream. It was delicious.
Overall a culinary triumph in my humble opinion.
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