Slow-Roasted Belly Of Pork With Magners Cider And Caramelized Quince Recipe

Pork belly is an extremely fatty cut of meat. Cooking the belly slowly allows the fat to render down; this rendered fat then helps to baste the meat.Turning up the oven towards the latter stages of cooking results in a crisp skin, not dissimilar to that of cracklings, or skin, on a pork roast.While Wade Murphy, executive head chef at The Lodge at Doonbeg in County Clare, Ireland, likes to serve this roasted pork with caramelized quince, you could also serve the pork with baby potatoes, roasted with lots of butter and parsley, and Savoy cabbage, sliced thinly and sautéed with spring onions and small pieces of diced apple.