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For me - pork belly slices always get the long & low treatment...
An hour before cooking they get sprinkled copiously with dried sage (both sides). Popped in an ovenproof dish (stood vertically so the crackling is uppermost). Oven 160-180C for 30 mins. Take it out. Drain any liquid. Detach the crackling from the meat - remove as much fat as practical and put the meat back in the dish. Lay the crackling out over the top and back in for another 15. Then whack up the heat to 210-220 for 15.
An hour before cooking they get sprinkled copiously with dried sage (both sides). Popped in an ovenproof dish (stood vertically so the crackling is uppermost). Oven 160-180C for 30 mins. Take it out. Drain any liquid. Detach the crackling from the meat - remove as much fat as practical and put the meat back in the dish. Lay the crackling out over the top and back in for another 15. Then whack up the heat to 210-220 for 15.