So a beautiful side of belly pork bought from Borough Market (sorry Glenn, will pay you back when I see you!), was in order and it just had to go with mash, so I could play with my new potato ricer! (Pathetic I know, but himself's pressie of a kitchen gadget made me 10 times happier than a bunch of flowers ever could!).
Anyway, on with the show - although this is a low slow cook dish, the beery aspect is key in keeping the pork belly moist and it does require some occasional attention.
You'll need equipment-wise:
Deep roasting tray
- Remove trivet, carefully drain off the excess fat into a clean screwtop jar (reserve for roasting potatoes another time) and place roasting tray on a medium hob, scrape away all that yummy, sticky goodness, squeeze the flavour out of your veg, pop the garlic from its bulb, and then sieve into a saucepan to reduce (how much is up to you, I like thicker gravy but if you like thinner then reduce less!)