Pork Belly

Month's ago, I was introduced to the joys of slow-roasted pork belly by my instructor. I knew it was the kind of dish Rob would love to eat, so I decided to have a go at it. A trip to T&T and I came away with pork side, which was close enough in resemblance to the kind of belly that we did in class. I slashed teh skin at regular intervals, shoved black peppercorns and bay leaves into the slits and roasted it for 3 hours at 325F, finishing it under the broiler to crisp up the crackling. It was served with an apple/ veal jus, mashed potatoes and sauteed brussels sprouts. Decadent, not to be repeated very often, but oh so good!