Eastington @ Paddington

By Nagi Maehasi (Recipe tin eats): https://www.recipetineats.com/crispy-slow-roasted-pork-belly/

Very simple and delicious:

1. Dry. (uncovered in the fridge)
2. Don’t score the skin (unfortunately mine was partially scarred when purchased)
3. Oil and season
4. Wrap flesh in foil
5. Keep the pork level (she uses foil balls, I used onion slices.).
6. Roast low 140C for about 2.5 hours.
7. Finish hot 240C for about 30 minutes

Served with apple sauce (Thermi recipe: apples, sugar, lemon juice), onion, carrots, and potato timbale, and American mustard.

The crackling was one of the best I have had. Not that hard toffee tooth dislodging stuff!