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@Bainbridge
Pork belly. The butcher asked if I wanted the 'thick end'. Err yes thanks!
I've had the bones underneath left on, I've cut them back and rubbed in fennel seeds with garlic.
Just sweating out the skin with salt. Then 4 hours in the oven.
Serving with roasted carrot puree with caraway and a spinach/broad bean pilaf.
Only problem is I'm not eating til 8.30!