The pork comes from a farm in Southland where our butcher has been sourcing it for the last 36yrs, 18th generation pig. Inbred as all get out but it sure does taste yummy. A truly consistent flavour profile that tastes how Grandma would have cooked it.
Cuts range from;
- Pork fillet
- Whole belly’s
- Whole loin
- And many more…
Slow Roasted Pork Belly
This is where streaky bacon comes from and this cut of meat is wonderfully cheap. Slow roasting is probably the best way of cooking it, the meat becomes soft and melting while the skin crisps up which makes for a great contrast of texture and flavour.
- 1kg pork belly
- 150ml white wine
- 100g shallots (6)
Preparation Time: 5 minutes
Cooking Time: 3 hours and 20 minutes
Serves: 5 – 6
- Heat the oven to 250°c.
- Cut the root off the shallots or onion, cut the shallots in half horizontally or cut the onion into roughly 1½cm thick slices horizontally. There is no need to take off the skin. Put them into an oven proof dish or roasting tin.
- Pour the wine into the dish.
- Season the flesh side of the pork belly with salt & pepper and place it, unrolled, into the dish, on top of the shallots or onion with the skin side facing up.
- Put the dish into the oven and roast it for 20 minutes.
- After the 20 minutes, turn the oven down to 140°c and continue to roast the pork for a further 3 hours.
- When the pork is ready, remove it from the oven, cover it with a piece of tin-foil and allow it to rest for 30 minutes.
- Cut into thick slices and serve with salad, vege or potato gratin etc.