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Hey, i’ve been on quest to improve my cooking, in particular the British speciality, the Roast Dinner. it’s amazing to discover how much you can do to get differing results. So today I went for a Roast Pork belly and would love to know how to get perfectly tender meat, the kind where it melts in your mouth.I have managed to achieve this once, unsuprisingly on my first attempt. The second time I over did it and the meat was too dry although that was with a rolled shoulder joint.Today I had 4 x 250g pork belly strips from the local farm shop. I really didn’t want them to dry out like the shoulder so I roasted them for just over an hour at 190 degrees and although they were nice the meat was not falling apart like I had wanted. Does anybody know how I would need to cook these belly sections, achieving tender meat with perfect crackling at the same time?
Thank you for a great post.
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