Ask a front rower
Each week one of the club’s front rowers will be answering a question sent in by a member of the club.
This week’s question comes in from a younger member of the club who wants to one day join the front row, he is a bit embarrassed that he has been wearing his sister’s jeans lately so we will leave his name out of it.
“Do you know a good recipe for pork belly?”
Whilst the opinion across the front rowers was that the best option was eating it raw, preferably in a dark room alone. However for the less carnivorous in the club you could try:
3kg pork belly flap, scored in 1cm strips
Ground sea salt
Ground black pepper
1.5kg of potatoes, sweet potatoes or carrots
Preferrably prepare the meat the night before, rubbing salt into the scores and over the skin and leaving covered on the bench. Repeat at least six times (about every hour).
Roughly chop the vegetables and lay in a baking tray
Turn the oven up to the maximum temperature, place the pork on top of the vegetables and cook for 35 minutes or until the crackling is popping
Take the pork out of the oven, put another layer of salt on the skin, reduce the temperature to 160 degrees
Pour 500mL of water in the tray and place the pork back in the oven, leave for six hours, occasionally topping up the water.
At the end take the pork out of the oven and leave on the bench for 10 minutes either eat the vegetables which are now completely soaked in pig fat (but remembering they are still vegetables), or just start eating it before anyone realises that it is finished.
vir vacuus pork est a tristis vir vero
For something out of left field try Bacon Choc Chip Cookies
