Nathan Branch ©2011 A slow roasted pork belly, using a recipe from the Bill's Basics book by Australian chef Bill Granger. The first time I tried this recipe, I didn't watch the roast carefully enough and the fats burned at the bottom of the pan, ruining the entire base of the roast (though the rest of the meat was fine), but this time I kept a close eye on things, continuing to add more water to the roasting pan as it evaporated. This seemed to do the trick, and the roast was perfectly cooked top to bottom, with no burning. I prefer Bill Granger's slower method of roasting the pork belly (three hours at low temperature followed by a 20 minute high heat sizzle) to Hugh Fearnley-Whittingstall's faster method (high heat sizzle followed by a short lower temp roast), as the slower time period allows for the fats to more completely melt and the whole thing to be just as tender to eat as can be. I served the roast with a homemade apple & pear sauce, plus a fresh green salad of butter lettuce and spinach leaves. Pork belly roast: pork belly, sea salt, liquid smoke, bay leaf, garlic, orange peel. Apple & pear sauce: apples, pears, cinnamon stick, clove, demerara sugar, butter Salad: butter lettuce, spinach leaf, goat cheese, cherry tomatoes and a fresh lime, white wine liqueur vinegar and grapeseed oil dressing.

auto fixed see other photo for cooking details. pan seared! Saw it one TV once or twice..finally did it. I cooked the veggies in a pot and then after I pan seared the pork I tossed the veggies in the pan to get some flavor on it. O,..when I was cooking the veggies in the pot I added some honey...cooked and then added more honey. just something I made up...I figured it'll help us eat the carrots since both M and I REALLY hate carrots. ewwwww. =P rubbed with extra virgin olive oil, salt, mashed and diced garlic, fresh rosemary, ground blackpeppercorns, honey, and crushed red pepper. I didn't look up a recipe...I did however check what temperature I should cook it at...after 30 minutes I saw that you're supposed to put the fatty side up...OPPS. I quickly turned it over...and broiled the top for about 4 minutes. ...which cost it to over cooked a a tiny...but it was still a lil' juicy. next time I'll have to take it out 5 minutes earlier. I ate half or more of this thing. cooking notes: 350 F (180 C) for 35 minutes. or 410 F for 30 minutes....I think...I can't remember!