He’s at it again, our Chef Nick wants you to get the very most from your Pork particularly as it can be notoriously dry. Here’s how to cook your beautiful joint so that it’s magnificently moist with cracking Crackling!
- If possible, we highly recommend slow cooking it at a low 80 degrees over night. Then, in the morning turning up the oven to its highest setting for around 30-40 minutes (full fan) to get that amazing Crackling we all know and love. As far as Nick is concerned, Crackling is a must.
- If time is not on your side then cooking your Pork Belly at 120 degrees for four hours and then cranking the heat up for the additional 30-40 minutes at its highest setting will also work well still guaranteeing you that beautiful Crackling.
- This one’s very important. Make sure you rest your Pork for a minimum of 30 minutes before slicing and eating. This is crucial otherwise your beautiful joint of Pork will be dry. In Nick’s world, this is a big no-no! So be sure to rest that meat guys!
- Now you have your perfectly cooked Pork, what to serve with it? Nick recommends Tracklements English Crabapple Jelly. A smooth and light Jam, Crab Apples are quite tart and so work beautifully with the richness of Pork. If you’re looking for a real show stopper of a Condiment then our very own homemade Quince Jam makes for the perfect combination. A fragrant cousin of the Apple and Pear which can not be eaten raw but is glorious when made into Jam, especially when served with Pork.
