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.
Rested and getting to room temperature. The apples and the orange are important for the sauce.
I like how dedicated Bron was with the score lines.
Pork resting on apples and onions
Ready for the oven and four hours of slow roasting
Still not completely cooked, this is just an inspection
Cooked, resting and ready for carving or more accurately bluntly dissecting
The crackling was very crispy. The meat was easily pulled apart and a carving knife was hardly necessary.
Okay on the cutting board, now it's ready to cut
The crackling was so nicely done it just fell away from the flesh.
Plated up with the sauce, broccoli and sweet potatoes
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.
baked pears with wine walnut cream
Overall a culinary triumph in my humble opinion.
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Oddly enough, reading these posts is incredibly satisfying….ALMOST as much as eating the dish. This looks incredible!
Thank you Cindy
I wish I could read and enjoy without eating…then I wouldn’t need to lose a few kilograms
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Beautifully done! My “crackling” didn’t get so crispy so I may have to attempt this one!
Crackling is so important.
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Thanks for the link Gary. I’ve never tried it with apples and onions but I definitely will now, can never have too much pork!
I agree, too much pork is never enough
Pork really is good and now it’s produced so well there’s no risk of disease. I love every part of the pig. I dream of going to Europe and watching an old farmer butcher a pig and then produce beautiful food with every part of it.
wow that looks so good. Im drooling!
Pork and onions two of my fave foods! I love pork. Im not much of beef eater anymore. I rather have pork! pork hocks. pork steak, pork roast. Ive been dying to try pork with onions and apples. it sounds really good.
Oh my, very decadent. I Gotta try that sometime!
It was very nice. Definitely worth a try.
We cannot get pork belly here at all! This looks divine and I love cracklings!
That’s so sad. We just have heaps on the shelves in the local super markets. I think it’s the growing Asian influence in Australia.
That looks delicious, Gary. I can’t get pork belly at our markets but love to order it when dining out. Thanks for the link.
Thanks Karen, another US blogger mentioned the difficulty with access to pork bellies. They are so plentiful here in our markets. I’m glad you liked the post
This just looks devine!! Yum!! Great work Bron