This is a really easy way to cook this inexpensive cut of pork – & this quite peculiar way to get perfect crackling never fails. A 500g piece of belly pork should feed 3.
500g Belly Pork
2 onions – chopped
1 heaped tablespoon plain flour
1 chicken stock cube dissolved in 250ml boiling water
2 apples (preferably red skinned) – sliced with skin on.
1 tablespoon sage (fresh or dried)
Heat the oven to 220 degrees C. Put the belly pork in the sink and pour boiling water over the skin. Dry & repeat twice. Make sure it’s completely dry and place in over proof on top of chopped onions. Surround with apples, sprinkle flour around and put near top of the oven for about 30 minutes. Remove, add the stock and sage and cook for a further hour. Easy & delicious!