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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