Global
Pork Belly Crisps
Crispy scored pork belly roasted to perfection.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 200 g Pork belly slices
Cooking Steps
Preheat the oven to 220C (430F) and pat the pork belly slices completely dry with paper towel; dry skin is essential for crackling.
Score the skin in a criss-cross pattern with a sharp knife, cutting through the fat but not into the meat.
Rub a little salt into the scored skin.
Place the slices skin-side up on a wire rack over a baking tray and roast for 30-40 minutes, until the skin is deeply golden and crisp.
If the skin is not fully crisp, finish under a hot grill for 2-3 minutes, watching closely so it does not burn.
Rest for a couple of minutes before serving so the crackling stays crisp.
Plant & Growing Tips
Lettuce
- Not in the recipe, but grow it for a crisp, fresh side to balance the richness of the pork.
- Sow seeds directly in cool weather, either spring or fall, in partial shade during warmer months.
- Keep soil consistently moist to ensure tender leaves.
Parsley
- Not in the recipe, but grow it for a fresh, herbaceous garnish to cut through the richness.
- Plant in rich, moist soil in full sun to partial shade, soaking seeds overnight to improve germination.
Natural Pest Control
- Slugs and snails on lettuce can be deterred with beer traps or by hand-picking in the evening.
- Aphids on lettuce can be sprayed off with water.
- Carrot rust fly larvae on parsley can be avoided by planting later in the season or using row covers.
Harvest
Lettuce
- For loose-leaf varieties, harvest outer leaves as needed; for head lettuce, harvest the entire head when firm and full.
Parsley
- Snip outer stems at the base when leaves are abundant, allowing inner stems to continue growing.
