Roast Pork Belly
Does a huge oven make a difference to everyday home-cooked dishes? – Yes, huge differences.
Does a huge oven make things taste and look better? – Yes, by a few notches.
This version of the first and original recipe is supposed to be an attempt to make the skin crispier and the meat juicier and more tender. It’s definitely much better, judging by the look itself. Not only did I leave it overnight in the fridge to drown in the salt; I added a dollop more honey and black pepper to it too. But I still think something is amiss… so if a Roast Pork Belly III emerges, that’s probably the best I can do. Let’s just make do with what I have for now.
Read more from 'Roast Pork Belly II (Noch Einmal)'.