The CRISPIEST pork belly

Updated at: Thu, 17 Aug 2023 01:12:19 GMT

Step 1

1. Dry pork belly, score to the fat and season generously with salt before leaving uncovered overnight in the fridge

Step 2

2. Peel and dice potato’s, place in pot with cold water seasoned with salt and boil until fork tender. Drain and add cold butter, cover again until melted. Mash, add warm milk and whisk until combined, season with salt and white pepper.

Step 3

3. Add 20g butter, shallot, garlic and thyme to a saucepan and sauté until soft. Add red wine and reduce by 70%. Add beef stock and reduce until covers the back of a spoon, strain in a sieve and serve

Step 4

4. Take pork belly out of fridge, wipe off excess salt. Season underside of pork and cook in oven preheated to 180°C for one hour, after 1 hour increase the heat to 220°C to crisp up the skin for a further 10 mins (keep an eye on it so it doesn’t burn)

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