Crunch, crunch, crunch. Noisy, shatteringly crisp skinned, juicy @greenvalefarm pork belly. With it, Waldorf salad; homegrown garlic, Provolone and Gran Padano flatbread.
How did I get the crunch? Well to start with the rare breed pig skin was beautifully thin. So I scalded it then dried it over an open flame. If it had been thicker I’d have dried it with a hair dryer for best results.
Next step, scoring it, following with a rub of olive oil and plain salt. The flesh was then rubbed with fresh homemade five spice salt.
I roasted it for an hour at 250°c and rested it for 15 minutes while I baked the flatbread.
It tasted amazing. No condiments or sauces required. Thank you to Greenvale Farm for raising such wonderful produce.