I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as the British pig farmers are struggling. The simplicity of this recipe is in complete contrast to some of the others featured on the British Larder, however this recipe is my contribution to Jamie’s request to pledge our support and save our bacon.
Pork belly is one of my favourite cuts. The secret is to cook pork belly well which means that it must be cooked for a long period of time at a low temperature to ensure that it’s tender and melts in the mouth.
I would definitely classify this a weekend dish as it requires time to cook but is definitely worth the wait. By cooking the belly in wine you have tasty gravy with the deliciously tender