Bannatyne's Pork Belly Roast
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Belly roasts are incredibly popular at the moment. Ours are flat lying and not rolled. They are best done as a roast, but are also great twice cooked. To justify the extra expense when compared to the neck roll and whole shoulder roast, one needs to put a little more effort into them. They pick up flavour incredibly well and the rendered fat should not be turfed. I like to sit themo on root veggies and allow the fat to drip through which can later be pureed.
Wine drenched chickpeas, with pork fat drippings, pureed is something you have to try.
Belly crackling is really simple if you follow the following rules. The meat should be at room temperature and the skin should be dry. Score the skin, but try not to go too far past the actual membrane. you don't want all the fat rendering out. The whole idea is to get the moisture in the skin to boil and pop out. The easiest way to do this is to put the roast into a piping hot oven. Some people like to activate the skin with a little oil. Turn the oven down once you can see the crackling starting to blister.
You won't get crackling from wet or submerged skin.
If you are looking for a value alternative to a belly. I would suggest a whole shoulder roast. Done low and slow it will rival any roast out there. It is also great bang for your buck