If you haven’t grabbed yourself a copy of Taste of the West’s cookbook ‘A Taste Of The West Country’, we have a sneak peek as our recipe of the month!
Double-baked pressed pork belly, using Bell & Loxton Cold Pressed Rapeseed Oil
Recipe by James Chapman, Executive Head Chef, Victoria Inn, Salcombe
- 1kg pork belly, boned and scored
- 300ml Bell & Loxton Cold Pressed Rapeseed Oil
- Cracked black pepper
- Fresh thyme
- Place the pork belly (skin side up) in a deep roasting tray or casserole dish.
- Pour the oil all over it until the meat is sitting in half its height in oil. Season liberally with salt and cracked black pepper, rub the thyme over the top and place remaining stalk in the surrounding liquor.
- Roast at 150°C/gas mark 2 for approximately 11⁄2 hours.
- Remove the pork from the roasting dish, wrap in greaseproof paper and transfer it to another container.
- Place something at on the top and weigh it down with a couple of kilo weights (you could use bags of sugar or our or even a saucepan filled with water). Once cooled, refrigerate for at least three hours; overnight would be preferable.
- Remove the paper, plus any excess fat and jelly that has formed, trim any unsightly edges and cut into four quarters.
- To re-heat, place on a tray in a pre-heated oven at 185°C/ gas mark 4 for 15-20 minutes or until piping hot and crackly.
- Serve with potatoes and vegetables of your choice. A grain mustard mash and purple sprouting broccoli work well.
Top Tip: If the crackling doesn’t crackle, finish under the grill for a few moments. It will puff up before your eyes.