I have been waiting in anticipation for some time for another opportunity to try out my Pork Belly recipe, so what more perfect a place than a mid-winter dinner party!
The key to this relatively simple dish is time, the longer and slower you can cook the pork, the better the result. The flavours become more infused throughout the pork, all the while keeping the pork tender and moist. But of course where would pork belly be without crisp, crunchy crackling! Before turning up the heat to crisp up the top of the pork belly, I glazed the pork with a cranberry glaze to give it a delicious sweet sticky flavour. Leaving this step right to the end means the kitchen is filled with an inviting aroma as the guests are arriving. The warm tender pork belly was served on crispy duck fat roast potatoes with a cranberry and apple sauce and side of slaw, all complimenting each other to create a delectable feast.