Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Beautiful Blythburgh pork from the Suffolk coast, rolled and tied. Rich, well-layered belly that turns soft and succulent with a long, slow roast. Crisp up the skin at the end for crackling.
How to cook
Pat the skin really dry, then prick it all over without going into the meat.
Rub the skin generously with fine salt. The drier the skin, the better the crackling.
Roast on a rack with a little water in the tin underneath. Start low, at about 160 to 175°C, for 2½ to 3 hours, until the meat is tender.
Turn up to 200°C or more until the skin blisters and puffs into crackling, then rest for 20 minutes and slice into rounds.
Beautiful Blythburgh pork from the Suffolk coast, rolled and tied. Rich, well-layered belly that turns soft and succulent with a long, slow roast. Crisp up the skin at the end for crackling.
How to cook
Pat the skin really dry, then prick it all over without going into the meat.
Rub the skin generously with fine salt. The drier the skin, the better the crackling.
Roast on a rack with a little water in the tin underneath. Start low, at about 160 to 175°C, for 2½ to 3 hours, until the meat is tender.
Turn up to 200°C or more until the skin blisters and puffs into crackling, then rest for 20 minutes and slice into rounds.