Take 1kg belly of pork, score into the skin 1/2cm deep, 1cm apart in both directions.
Rub salt, lemon juice and white wine vinegar deep into the skin.
Place on a roasting dish on a bed of roughly chopped onion, carrot and celery.
Fill the dish with water until it comes up to the bottom of the meat.
Place in a 100°C oven and cook for approximately four hours until tender. Then cook at 220°C for 20 minutes until the skin is brown, crispy and not burnt.
Leave the meat to rest. Meanwhile strain off the juices, reduce by half and season to taste.
Serve the meat with the finished gravy and creamy mashed potatoes.
Nov 18, 2009
