Pork belly has been trendy for a quite some time with upmarket restaurants. I’ve had it recently at The French Room, Bijoux restaurant and Charlie Palmer at The Joule. So when I spotted it at the Whole Foods on Park Lane a few days ago, I immediately bought six lbs (cut up and packaged in 1lb packs). You can get it readily at most Asian supermarkets but since I don’t frequent them often enough, I stocked up. Both Pikelet and Lollo love it and has given it the nickname “Jelly pork”.
Here’s Jamie Oliver’s recipe which I use frequently. And if I want to mix it up a little, I sprinkle it with five spice powder before roasting and forget the gravy. Works every time!
PS Pork belly is the same part that they use for bacon.
Enjoy! Till our next happy meal!