I love slow cooked pork and when a piece of pork belly was on sale today at a ridiculous price, that was definitely going to be dinner. John loves crackling but since his heart attack, the crackling had to stay on the cutting board all but one tiny piece.
My mother was a tough woman and rarely gave praise to her children and I was no exception — except where pork is concerned.
Years ago, mom came to visit me when I lived in Florida and I cooked a slow roasted pork loin. It was succulent and tender and after a few bites she said, “Maureen, that’s the best pork I’ve ever eaten. I had no idea you could cook.” Talk about a back-handed compliment. But… she had given me praise and I’ve never forgotten it.
My mother didn’t like fat and I’m sure I get that from her because I don’t like the texture or mouth-feel of fat. Pork belly can be quite fatty but my four legged friend Charlie thinks it’s great because he’ll get after dinner treats. I can hear some of you say that the fat is where all the flavor is but it doesn’t matter – it feels icky.
I remember another time my mother visited me in Knoxville, Tennessee while I was in college. I hadn’t been there long and had just learned about pork BBQ and wanted to make it for her. I carefully pulled all the pork apart and took every bit of fat off that I could find. During dinner I wanted to ask her if she needed a magnifying glass because she examined every bite before eating it to ensure it had no fat. You wonder why I’m weird?
Do you have any quirky habits that you’ve picked up from a parent or other close adult that has stayed with you for a lifetime?
This meat is really easy to prepare, especially if the butcher has already scored the fat. If that’s the case, bring it out of the refrigerator and leave it to warm to room temperature, dry it off, rub the salt in and in the oven it goes. I know there are Asian recipes with lots of wonderful flavors to put on top but for me, just salt and the flavor of the pork does it.
I served it with mashed sweet potatoes and homemade apple sauce and a few peas.
- 2 onions sliced thickly
- 1 pork belly around 1.5 kg or 3 lbs.
- 1½ teaspoons kosher salt
- Bring the pork to room temperature.
- Preheat oven to 220C/425F fan forced
- Dry the fat with paper towels until completely dry.
- If the butcher hasn't scored the fat, do so with a very sharp knife, making sure you don't cut into the meat.
- Rub the kosher salt over the fat and press into the cuts.
- Place the onions on the bottom of a baking tray and put the pork belly on top of them.
- Place in the preheated oven for 30 minutes.
- Reduce oven temperature to 170C/335F and roast for a further 3 hours until the pork is tender and the fat is crisp.
- Rest for 30 minutes and then cut into slices for serving.
My number one habit I got from Mom: she always smelled the clean clothes as she was putting them away in drawers, always. I catch myself doing the same, without even thinking, it is absolutely automatic – like a well-oiled machine.
So, I always think about her when I put the clean clothes away
now, to the subject of fat – I dislike the texture, and never quite warmed to pork belly. I can eat it, because honestly, I can eat pretty much anything, even stuff I’m not too wild about. But the texture of fat is not pleasant. I would not use a magnifying glass, but let’s say the dogs would be very happy next day… 😉
I’m like you when it comes to fat but it certainly makes my husband happy. He always says “fat is flavor” so he would be in seventh heaven enjoying your pork belly.
It’s a very nice compliment your mum make you ! Your recipe looks gorgeous, it must be very good with the apple sauce….mmm c’est bon !
This does look like the best slow-roast pork, Maureen! Speaking of back-handed compliments, I can’t tell you how many times people from back home would comment on a facebook recipe of mine saying, “I had no idea you could cook.” Last time that happened, I answered, “Well, last time I saw you, I was 13!” Lol. Lovely recipe as usual.
This looks wonderful! Nothing like tender pork – and I miss it sometimes. Backhanded comments were my mother’s specialty. If I stopped by on one of those days – you know – no makeup – hair a mess – she would say something like “oh you’ve stopped wearing makeup?” Guess that’s not really a compliment – those were not shared easily – must be the era 🙂 Have a great weekend!
Maureen, that is a gorgeous plate of food! I want to sit right down and devour it! I’m with you on the subject of fat. I remove every bit of it. Feels horrible to bite down on a squidgy piece of fat! My mother, on the other hand, loved fat. She could make a meal of my leftover fat and bone whenever we had pork chops. Interesting question, that about quirky habits–I can’t even go there this mornning! 😀
Seeing your mom didn’t hand out compliments too often – that compliment must have meant even more!
So, I did inherit an annoying/quirky habit from my mom – she has this habit of sucking chicken bones dry – even cracking the bones with her teeth in the process – I used to think it was gross before, but find myself doing it at times!!!
Simple recipes are the best sometimes!!
Seeing your mom didn’t hand out compliments too often – that compliment must have meant even more!
So, I did inherit an annoying/quirky habit from my mom – she has this habit of sucking chicken bones dry – even cracking the bones with her teeth in the process – I used to think it was gross before, but find myself doing it at times!!!
Simple recipes are the best sometimes…
Wow, how delicious is that…I am drooling! I love roasted pork belly, slow cooked it is so tender and juicy! Wish I could be there 🙂
I love pork belly! And although I like fat in meat — when it’s marbling — I’m with you on the fat cap on pork belly. Don’t like the mouth feel. Probably a good thing, since I have way more fat in my diet than I need. Good recipe — thanks.
Oh, delish – Maureen – I am trying to claw that crackling off my computer screen!
Your pork looks delicious, Maureen! I don’t think there’s anything weird about removing all the fat from meat. I do the same to every speck of it I see. On the other hand my grandfather and mother loved fat on meat, and so does my husband when I don’t get to it first. It’s pretty disgusting, they even liked bacon cooked about half-way with all the fat, while I want it almost burnt. My mother was good with the remarks at times also. Have a good weekend!
I’m not a fan of fat either! I am very fussy about it – it needs to be mostly rendered and/or crispy 🙂 My hang up is from my childhood when my parents would make us kids eat everything on our plates (I’m talking down to the last rice grain – “someone picked that grain by hand, you know!”). When it was steak, I always recoiled in horror because I would be forced to eat the strip of fat on the side which I hated. I discovered a sneaky way to spit it out into my napkin then hide it down the side of the chair. But being a kid, I never thought to sneak back later to clean it out, so a line of ants gave me away 🙁 The slow roasted pork looks incredible. It must slow roasting weather – my post last night was slow roasted lamb!! PS Tell John never fear, I will eat his crackling for him 🙂
OMG! My favourite!!!! I am free any night next week if you have a spare spot at the table :)) lol….
Thanks again Maureen, delightful as always xx
I am not that against pork fat, but don’t like if it’s overly greasy either. This dish is beautiful. I got ribs and chops this week on the menu, and I can’t wait to make them. What’s the gravy on the side?
I love how your Mom was about prasing. My Mom thinks her daughters are some kind of queens for whom no one is good enough. HOWEVER, she has such a critical eye for everything – hair to toe to cooking skills to cleaning skills- that it drives us nuts, hahaha!
One of my things from childhood is that I love every recipe which is about slow cooking. Your recipe sounds so delicious, I will try it. Thanks for sharing.
A superb dish, Maureen… your mother, if she is no longer with us?, may be smiling down on you now… you ARE a lovely cook!
As a rule, I don’t like fat. I’ll meticulously cut it off of steaks. But pork fat is different for me. I like bacon that is done but not crispy and pork belly, when it’s cooked right, melts in your mouth! I’ve never tried slow roasting it, but I love the idea. Thank you for this recipe, Maureen. I plan to try it for sure!
That crackling is a real showstopper. I love the fat but only in moderation, it can just be wobbly and overwhelming. Fab recipe. GG
If your mother was like mine, compliments were very thin on the ground, so no wonder you’ve hung on to it.
Wish I was there when you had this for dinner – I would have helped with disposing of that delicious looking crackling!
Compliments from those difficult to please are always the best, aren’t they? 🙂
My mother would use the pork fat to flavour a pot of cabbage rolls and my dad enjoyed the fatty crackling but I never cared for it myself so I’d be removing ever scrap of it before eating. My nephew wouldn’t even put it on his plate though.
Agree with Glamorous Glutton, your crackling is a real showstopper Love your presentation especially the mashed sweet potatoes.
What a Feast ! Bravo !
This roasted pork belly looks awesome! Need to get some meat and make it! Not a huge fan of fat either. Hang up – from my childhood, when my mom used to make me wash romaine lettuce for like 10 minutes, before I cut it for a salad. She freaks out over clean veggies. Pinned!
This looks very delicious- although I do not eat pork. Nice recipe. I do not like anything lamb!!! although my family- the big one- loves lamb meat but I cannot stand the smell.
You know that’s my last meal on earth dish don’t you?! Roast pork, crackling and apple sauce – just heaven on a plate. I hope you got to eat John’s she of the crackling then? It looks stunning.
This looks like a perfect roasted pork belly, and such a lovely/endearing story with it too. I like to just rub salt and cracked pepper to mine, although not everyone likes pepper I guess. I love the photos here especially. Pops right out and makes me want to dig in. Scrumptious work Maureen! 🙂
A little back-handed but a compliment is a compliment all the same, that must have definitely felt fab 😀
I can also see why, your pork belly looks incredible!
Cheers
Choc Chip Uru
Maureen, my immediate, somewhat primal reaction to your photos was wishing I could rip the ‘rind’ right off that slab of pork and take a big bite. (Apologies for the visual.) Thank you for sharing how to achieve this crunchy salty bliss. Perfect side dishes, too.
wow you are a good cook. That crackling is amazingly rendered. It’s sad thinking back about the things that hurt and confoundred us. Especially when we see them right here lkiving within. No matter what your Mother said or not you have turned out pretty good my love!
I just got back to the foodie blog world and couldn’t wait to see what was cooking in your kitchen. The pork looks amazing and especially over the sweet potato mash! We have been enjoying a recipe that was given to me called Cider Braised Chicken Thighs with Sweet Potatoes and Sage a bit too often and I needed a switch up! This is just what I was looking for and maybe even a combo of the two! Hope this finds you well!
SO nice to see you again. Thanks heaps for visiting. I love that recipe idea.
This looks divine- yuM! Love a good roast- in fact I just roasted some veggies for work lunches!
This roast sounds good. Anything roasted is up my alley.
Aw, I’m sorry about your mother, Maureen…You are – as you must know – a magnificent cook and baker…But it is always nice to see the approval from our mater no matter how old we get <3
Sharing this recipe so others can see the look of approval and hear high praise from their beloveds this Valentine's Day =)
Hehe our mums sound alike in terms of praise (I don’t think I heard one word growing up come to think of it) but mine loves fat and butter. If it is deep fried, all the better! And I’ve definitely inherited the love of pork belly, fat and butter (alas!).
I just found out what cracklin’ is very recently, and now all of a sudden I am seeing it come up everywhere! I think it’s a sign that I should make some.
That’s a very nice dinner you got there. I didn’t know you can cook! =P
What habit did I get from my mother? Too many to write, but just like her, I do like a little something sweet after every meal. 🙂 She wasn’t a picky eater and neither am I. Your mother sounds like a real character. You pork belly looks scrumptious and I’m not a big fan of pork belly, but I would give yours a try, that’s for sure!
What a shame your mother didn’t give out praise more frequently. I’ve heard Dr Phil say that for every negative comment, a child needs 10 ‘that a boy’s’. Your slow-roasted pork looks so wonderful and that crackle amazing. Poor John – imagine having to pass that up! I don’t like fat either and was terrified of it as a child – hated to eat meat in case I tasted any. I wish I’d seen this earlier today because I want to rush out and buy a pork belly for dinner tonight but I’ve left my run too late xx
Holy freakin WOW! I find crackling difficult to get right, yours is screen licking good. About to go to yoga, and all I can think about is pork fat, crispy delicious pork fat. #drooling
My oh my look at that crispy skin! That is so dangerously addicitve
Manservant would love this! I’m with you and don’t like the texture or taste of fat. I, also have searched through brisket and removed every piece that is chopped into the meat. As a child, when i ate a lot of meat because my grandfather was a butcher, my father would trim the fat from my steak. No the dog did not get this. He always popped it right into his mouth and asked me not to tell my mother!
Oh goodness me, hubby and I would adore this recipe! I love how you complimented the gorgeous recipe too! It looks and sounds amazing! Hugs, Terra
excellent post thanks for sharing this nice post . i will definately try this recipe at home
Maureen, my stove & oven were finally restored yesterday (had to do without them for a week due to a propane tank leak… arrgh) and the first “oven-worthy” dish I thought of was your slow-roasted pork belly. I’ve been meaning to try it since you first posted the recipe… today’s the day! OMG it smells soooooo good… can’t wait to bust into that cracklin’! 🙂
Yay!!!