Tuesday, 16 April 2013

Gawd bless my Pork Belly :) Sunday & Monday April 14th & 15th 2013

Lovely, lovely pork belly.

Slow roasted for 3 hours with rosemary and sherry vinegar, on a bed of onions and thyme branches, covered in foil, then foil off and a hot blast for half an hour.  Rosemary on the very crunchy olive oil potatoes too.

So delicious. And a £6 belly gave me plenty for two days for two of us..

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