Roast belly of pork

If you are roasting BELLY OF PORK - it's the perfect opportunity to go for a walk - and a little exercise never goes amiss.
In fact we often take the opportunity to walk while something is slow roasting. It looks after itself and doesn't mind if you're too late back. Walking is a great exercise and burns a few calories helping us to keep the balance right.
Although the pork belly is a fatty cut of meat,
slow roasting helps draw out lots of fat. You are left with very tender pork, and the crispy crackling is irresistible. Because of the richness, a small portion like his, will suffice. The only problem you'll have is it's very more-ish and stopping at a small piece is not always easy.
So working out how many you're going to feed and buying the right size piece of pork to start with should help. In our experience the pork belly loses around a third of its weight during cooking.
Here's the pork from another angle just to show the portion size.
COOKING this is very easy - score the skin and rub with salt then place into a roasting tin. Pour a small amount of water into the tin (about 200ml) and cover tightly with foil. Slow roast for 3 to 4 hours at 140ºC. Remove the foil during the last hour. For the final 20 minutes turn the oven up to 180ºC to help crisp up the crackling.

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