Great Pork belly - cooked in MILK!!!

Okay so I've found a great Pork Belly receipe on line. Its cooked in Milk.

I actually think its an Annabel Langbein receipe...but its so good I have to share it

The key to pork crackling is to dry the skin well before sprinkling with salt. Blast the pork in a hot oven to start with so it gets crunchy, then slow cook it for a further hour in a bath of milk. Which makes it really moist and tender.

1-1.2kg pork belly with skin scored
Ground black pepper
1 tsp salt
2-3 sage leaves
2-2 and a half cups of milk
 

Preheat oven to 240c. Pat the skin of the pork dry and season the flesh side with pepper and half the salt. Sprinkle the sage leaves on the bottom of a baking dish and put pork on top, skin side up. Season the top with the remaining salt.

Roast for 20-30mins at 240c until the skin is starting to blister and crackle. Watch for burning..!

Pour the milk around the meat to come about half to two thirds of the way up the sides of pork. Reduce heat to 160c and roast for a further 1 and a half hours or until pork is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.

Remove pork from oven, lift out from dish and allow it to cool. Discard the liquids as it breaks into curds.

For easy cutting place the meat flesh side up on a chopping board and use a heavy sharp knive to cut into slices 3-4cm thick. Serve warm or room temperature.