Recipe for one…. or more…
I think I may be selfish, or maybe I just love to eat. But on most occasions …I will still cook. Even if it is just for me.
Sometimes cooking for just myself generates the best of my recipes. I tend to tinker and adapt. I can make it just to my own taste, and occasionally I even engineer leftovers on purpose.
This is a great recipe for one, but is very easily multiplied. The first night I make it, I tend to stick some spuds and veg in the oven at the same time for a complete meal. If there are any leftovers (unlikely, but I try) the next day I stick the shredded pork and a bit of crackling in a bap (I’m from Yorkshire…if you aren’t use a bread roll, barm cake, call it what you will.) add a bit of apple or chilli sauce…whatever takes your fancy, I’m not about to tell you how to make a sandwich, but most of all enjoy.
Crispy, juicy belly pork
A piece of belly pork…. preferably from a butcher. (I used 600g because it looked about the right size)
200 ml of white wine (I normally use dry cider…but I couldn’t find the bottle opener :S)
Drizzle of oil
Couple of pinches of salt
Turn on your oven to the maximum setting.
Take the pork and place in a dish, skin side up…it doesn’t really matter what size but this works best if it’s quite a tight fit so that it sits in the cooking liquid
Pour in the wine or cider Pour it down the side of the meat, not over the top so the skin stays quite dry.)
Drizzle the top with oil
Add a pinch of salt
Place the pork in the oven for about 15 mins until the top starts to crisp, then reduce the temperature to about 140 degrees / gas mark 1
Leave for at least an hour, longer will not do it any harm, especially if it is a bigger piece of pork.
When you are ready to eat…. turn the heat back up to make sure the crackling is really crispy…this will take about 5 minutes.
Remove from the oven and leave in the dish for 5 minutes before serving.
Slice and serve with any liquid that is left in the bottom of the roasting dish.