IMPORTANT NOTICE: Upcoming planned maintenance
The KFF website will be unavailable between 5pm to 9pm Saturday 9th November due to planned maintenance. Please ensure any orders are placed before or after this period
CHEF WILLIAM Ground Black Pepper
MALDON Flaked Sea Salt (052802)
GOMO Balsamic Vinegar of Modena (Glass) (056340)
Pork Belly (Boned & Rolled)
Pre heat oven to 240°C/Fan220°C/GM9. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Place the pork in a roasting tin and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180°C/Fan160°C/GM4 and roast until tender (about 2 hours). Remove from oven and place pork onto a warm plate to rest for a while. Deglaze roasting tin with balsamic vinegar and add some water, thicken with gravy granules and strain. Heat potato per packet instructions and spoon onto plate, serve with strained gravy and deep fried crispy kale.