Think I’d be doing what curlytops says and using pork shoulder for this recipe which just sounds wonderful. I’ll save my pork belly for roasting with a beautiful crunchy pork skin and slow roasted so that the fat drips out of the pork belly and the taste of the apple cider it is cooked over seeps through. Thanks for sharing Poh’s recipe as I will be having that too.


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Published 26th February 2020

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