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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Pork Belly


1. 700g pork belly joint 2. 150ml pineapple juice 3. 1 level tbsp brown sugar 4. 1tbsp cider vinegar 5. 1tsp dried thyme 6. 1tsp rapeseed oi

1. Unroll the pork and put it skin-side up in a shallow non-metallic dish. Mix the pineapple juice, sugar, vinegar and thyme together in a jug. Pour over the pork, so that the meat is covered but the skin isn't. Chill, uncovered, for up to 3 hours.
2. Preheat the oven to 160C/140C Fan/Gas 3. Line a roasting tin with foil. Transfer the pork, skin-side up, to the tin. Brush the skin with the oil and sprinkle with sea salt.
3. Bake for 2 hours, then increase the temperature to 220C/200C Fan/Gas 7 and cook for another 20-30 minutes to crisp the crackling.
4. Transfer to the barbecue and cook for 10 minutes. Serve with crusty bread, chutneys and salad.