Continuing using cheaper cuts of meat today it's pork belly. A few years ago pork belly was very inexpensive and very plentiful, now that slow cooking is very popular it has gone up in price. A lot of restaurants have pork belly on their menus, it is a good profit item.
The advantage of the slow cooking method is that the preparation is very important,it is placed in the oven at a low temperature, depending on size, for hours, there is no need to be watching it all the time. A great dish for a dinner party.
You should ask your butcher to leave the skin on and score across for the crackling and to remove all the bones, this makes it easier to carve.
Ingredients
1.5kg belly of pork
Rock Salt/Crushed peppercorns
Cooking oil of you r choice(I use rapeseed oil)
1 Large Cooking Apple
500Ml Chicken stock (using cube)cider can be used also
Method
Place the pork on to a chopping board
Brush the skin with oil
Sprinkle with rock salt and peppercorns
Rub the salt and pepper into the skin so it goes into cut skin
Place onto a roasting tray
Place into a very hot oven 250c for 30mins
This will crisp the crackling
Reduce heat to 140c
After 3 hours cooking drain off excess fat
Pour in the chicken stock
Continue cooking for a further 1 hour
Remove from oven wrap in tinfoil to keep warm and moist
Pour stock off tray and keep warm
Peel and de core the cooking apple
Cover the bottom of a sauce pot with water add a knob of butter
Cut the apple into the pot
Place on a medium heat
Simmer until apple is mushy
Add some cooking juice to the stew apple
Serve with the carved pork belly
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