Master Butcher Demonstrations

Preparing the Perfect Pork Belly

The master butcher ensures his knife is sharp before working with the pork belly.
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The incisions should be close together and just piercing the skin
and not cutting deep into the meat below. This ensures the best crackling.
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The rib is removed in one piece,
being careful not to remove too much meat with the bone.
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The master butcher places a row of his freshly prepared
savoury stuffing along the middle of the now boneless pork belly.
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Using a stitching tool not unlike a needle the butcher begins to
tie up the belly preventing the stuffing from falling out during cooking.
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The master butcher uses a self looking knot on the twine,
keeping his stitches evenly spaced along the pork belly.
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Slicing the finished product in half reveals the structure and texture of the stuffed pork belly.
Rub the skin with olive oil and sprinkle with salt & pepper then slow roast
for a delicious dish that does not cost the earth.
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