SLOW ROASTED PORK (and diets)

Slow roasted belly of pork never fails to please. From the crunch to the meltingly soft pork below - this has to be one of our favourite dishes. By the time you take it out of the oven, most of the fat will have been cooked out. It's the flavour of the meat that's left… see our recipe below.
You can make pulled-pork sandwiches later too, if you have any left that is. We've made this before with a spicy Chinese marinade, but this time we    added cider.
Now SUGAR is finally making headlines, as the
diet no-no, I can come out of the closet. While we were losing weight, we ate like this. It's about getting the balance right - do that and your body will love you for it. That's how we lost weight.
Despite trying to convince people we were eating all this lovely food, and shunning diet fodder, they needed to see proof. Hence the blog. Take a search through the blog for some wonderful recipes - search our motivation label for tips on weight loss.
Anyway, enough of my ramblings - here's how we made it.
Score the skin and rub with salt then place into a roasting tin. If you want gravy, as we did here, put a selection of roughly chopped stock vegetables into the roasting dish and pour over a can of cider. Sit the pork on top and cover tightly with foil. Slow roast for 3 to 4 hours at 140ºC. Remove the foil during the last hour. Pour off the juices and set aside.
For the final 20 minutes turn the oven up to 180ºC to make the crackling crisp up. Use a fat separator to eliminate the fat. If you haven't got one, try adding ice-cubes to the pan and watch the fat rise to the surface and cling to the cubes for 10 mins. Boil the juices to thicken, and add a little cornflour to thicken.

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We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

Here's the method that helped us to lose weight and how to FORGET DIETING. 

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