{"id":546,"date":"2011-12-14T23:33:19","date_gmt":"2011-12-14T22:33:19","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=546"},"modified":"2011-12-14T23:33:19","modified_gmt":"2011-12-14T22:33:19","slug":"twice-cooked-pork-belly","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/twice-cooked-pork-belly\/","title":{"rendered":"Twice cooked Pork Belly"},"content":{"rendered":"

 <\/p>\n

Pork belly, skin on, in a roasting pan, with foil on top.<\/p>\n

cider (enough to cover the pork)<\/p>\n

1 tblspoon sugar (less if using a sweet cider)<\/p>\n

1\/2 tsp salt<\/p>\n

tightly wrapped, cook the pork for about 5 hours in a low oven (160c).<\/p>\n

Take the pork out of the stock and into a plastic bag. but the pork between 2 chopping boards with a weight on, so that it cools\u00a0 perfectly flat. It’ll keep in the fridge for several days.<\/p>\n

When you need it, you can cut a piece of pork and roast for 15 mins in a hot oven. The skin will crisp up and bubble (crackling) and the meat warm through again. serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Pork belly, skin on, in a roasting pan, with foil on top. cider (enough to cover the pork) 1 tblspoon sugar (less if using … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-546","post","type-post","status-publish","format-standard","hentry","category-main-courses"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t