How to make Crispy Roasted Pork Belly -- can also be used for Liempo Siu Yuk Lechon and cracklin
Crispy Belly Pork with Dried Cranberry and Cherry Chutney Recipe
To make the chutney, put cranberries, sour cherries, canned cherries and their syrup, cinnamon, star anise, vinegar and sugar into a heavy-based pan, and bring to the boil, stirring occasionally. Turn down to a gentle simmer and leave to reduce for 25 minutes. The mixture should be sticky but not dry. Then add the port, season and set aside. This will get better with time so if you can, make it 2 to 3 days in advance.
Heat the oven to 150C, 130C fan, 300F, gas 2. Put the pork on a rack in the sink and pour over a kettle of boiling water. This will open up the skin. Dry with kitchen paper. Sprinkle 1tbsp sea salt over the skin and rub in well. Season and place in a roasting tin, pour 150ml (¼pt) cold water around the pork, place in the oven and roast for 4 hours, turning the tin occasionally.
Increase the oven to 220C, 200C fan, 425F, gas 7 and cook for a further 20 to 25 minutes to crisp up the crackling. Carve while still warm. Serve hot or cold with the chutney.
Video: Gordon Ramsay's Top 5 Pork Recipes
The 7 Most Stunning, Gravity-Defying Cliffside Hotels
5 Ways to Visit Japan
How to Apply Car Polish
How to lose weight with almonds
What are the best iPad and Smartphone Apps for doctors
Libido Supplements and Vitamins for Sex — Do They Work
This Is the Best Hydrating Face Mask Right Now, According to the Internet
La imagen más poderosa de Cannes tiene alma de mujer
How to Change Doctors
How to Lead a Celebrity Life
30 Wedding Hairstyles For Long Hair
Study Pits Antiperspirants Against Underarm Bacteria