Hidden Valley Pigs Bone In Belly Pork

I put this big hunk of 'bone in pork belly' from Hidden Valley Pigs onto a mirepoix of carrot, celery, onion, garlic, fennel and thyme. I season thoroughly and filled the roasting try with about 1.5 litres of water, covered with a cartouche and sealed tightly with foil. Slow roasted at 110C for 12hrs. Let it cool, then pressed it for 8hrs in the fridge. Then I roasted it for 45mins at 200C and got the best crackling with the most sumptuous, melt in the mouth pork meat I have ever tasted. It was delicious and I will definately be buying this again.

Some of the best pork I've ever had. Melt in the mouth tender and full of flavour. Fantastic.