Perfect perky pork….

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Perfect perky pork....

All I am doing this evening is just sharing my supper with you…and it was all down to just wonderfully old fashioned succulent pork belly sourced from a local farm – Parsonage Farm in Upton. Good meat needs little frills, no fancy sauces – just love and attention. I scored the skin then rubbed it with rock salt, black pepper and thyme. No oil this time and it worked a dream. Crisp crackling and the juiciest tenderest mouth drenchingly perfect pork. It had a blast at 180c for 30 mins then an hour at 180c, then I let it rest for a while. I served it with steamed shredded savoy cabbage and parmesan mash – plus the jus from the meat with a little stock added and some pepper and thyme.
I drank with it, a rather fabulous wine from southern France, called Pigassou. That is all you need to know. A very fine and rewarding Monday supper. A happy week to you all!