Just had a look at the pork belly I'd left roasting slow and low five hours ago and the bones are pulling from it super easy.
Just put the potatoes dauphinois on and when they are 15mins away from being done at going to put the pork belly back under a higher heat and crisp them up a bit.
Then going to braise some greens with chilli with some of the left over juice (fat and wet marinade) from the pork belly to finish it off.
God I love cooking on a Sunday..
Just had a look at the pork belly I'd left roasting slow and low five hours ago and the bones are pulling from it super easy.
Just put the potatoes dauphinois on and when they are 15mins away from being done at going to put the pork belly back under a higher heat and crisp them up a bit.
Then going to braise some greens with chilli with some of the left over juice (fat and wet marinade) from the pork belly to finish it off.
God I love cooking on a Sunday..