The Best Food

Last night, the gorgeous Garry and I sat down to a delicious dinner of slow roasted pork belly from the amazing farm McHenry Hohnen farm shop in Margaret River http://www.mchv.com.au/ "This is the best pork belly ever", declared GG, "better even than the last one we did!". The conversation continued... my desire to do something with food, his desire to eat lots of yummy morsels from our kitchen, my want to do something from home since the lovely lady Lily was born back in August.

So it's been born. Another food blog. This time it's simply the best. Nothing will grace these pages unless it's been tested (by GG of course), and is tastier than the last time.

Slow Cooked Pork Belly
If you can't get to Margaret River to pick up the fabulous meat from the McHenry Hohnen farm shop, a good free range pork belly should do the trick. But I can't recommend a trip to MR specifically for the pork, it's well worth the trip!

1kg freerange pork belly, boned
2 garlic cloves
2 sprigs fresh rosemary
1tbs fennel seeds
salt
pepper
olive oil

Score the skin of the pork and breifly pour boiling water over, then dry thoroughly. This helps to open the pores and let the salt in, making crunchy crackling.

Bash garlic, rosemary, fennel seeds and a twist of pepper together in mortar and pestle and smear mix all over pork, rubbing well into the skin (but don't leave any loose on the skin or it will burn). Sprinkle liberally with salt, rubbing into the skin.

Prepare the pot or baking dish (I used a Le Creuset pan without the lid) by placing one roughly chopped carrot and one roughly chopped onion in the bottom (I would have used celery as well, but GG doesn't like celery). Place the pork on top of this trivet and slick with a little olive oil.

Bake pork in 150 degree oven for about 2 hours, until fat is rendered out. Take out of oven to rest (while you cook golden roast potatoes...). When you've got about 20 minutes to go until dinner time, pop the pork back in the oven with the tempreture up hot, hot, hot to crisp up that crackling.

1kg pork should feed about 4 greedy people.