1 kg (2 1/4 pounds) fresh pork belly with bones and rind salt pepper 2 Tbs. dry mustard butter flour
Instructions
1) Have your butcher crack the bones at 5-6 cm (2-3") intervals.
2) Score the rind and rub with a mixture of salt, pepper and mustard, preferably 2 days before preparing.
3) Preheat the oven to 200 C (400 F).
4) Place the ribs, rind up, on a rack over an oven tray. Add water to a depth of 1 cm (1/2") in the tray, to prevent the juices from burning.
5) Cover with aluminum foil and bake 15 minutes.
6) Lower the heat to 175 C (350 F), remove the foil and bake until an instant thermometer indicates an internal temperature of 70 (160 F), about 60-75 minutes.
7) Remove the rind as it becomes crisp. Remove the meat from the oven.
8) Increase the temperature to 270 C (550 F).
9) Cut the meat into serving pieces. Return to the oven for 3-4 minutes just before serving.
10) Thicken pan juices with flour stirred into a small amount of cold water, if desired. Count on 3 1/2 Tbs. flour per 5 dl (2 cups) pan juices.
11) Serve the meat with crispy rind, pork sausage patties, fried sausages, boiled potatoes, pickled red cabbage and baked apples with currant jelly.
Enjoy!
