not vegan. roasted pork belly with fennel seeds, sea salt, and garlic, from the moro cookbook. the recipe is here, but i made a modification in cooking which yielded a successful crackling, and tender meat. instead of a blast of heat at the beginning of the roast, i started with a cooler (convection) oven (190c/375f/gas5), and roasted the meat for just slightly over an hour. i then raised the temperature to 230c/450f/gas 8, for a half hour or so, until the skin was deep brown and blistered. success!
Posted by santos. This entry was posted on 20051005 at 3:16 AM You can skip to the end and leave a response.