We were a bit short on numbers at supper club this week, but perhaps that’s just as well, as the joint I was sure would serve 4-5 when in the supermarket, turned out to be just enough for 3!
1 bottle cider (approx 300ml)
1 bork belly joint (mine was just under 600g)
A few sprigs of thyme
300ml chicken stock
Pre-heat the oven to 170C. Score the layer of rind atop your pork belly and rub with salt. Pop it into a roasting tin and top up with equal parts of cider and chicken stock, stopping short of the thick rind – you want that top layer of fat to sit proud of the liquid, so it turns into crisp crackling. Throw in a couple of sprigs of thyme and pop in the oven for one hour, checking on the liquid levels at regular intervals and topping up as necessary.
After the hour is up, rack up the heat to 225C. Continue to check on the liquid levels as the pork belly cooks for a further 30-40 minutes. The crackling should crisp up and the meat should be tender.
Serve with potatoes boulangere, and green vegetables.