I presented a beautifully crackled Pork Belly, with our homegrown broad beans, broccoli and freshly dug, roasted kipflers. There was also our apple sauce and, a spicy, plum sauce.
It had taken me years to predictably get the crackling to work. Stephanie advised fridge-drying the cut for eight hours, getting the oil and salt into the scored skin without penetrating the flesh, and then, on the rack, into an extremely hot oven for 30 minutes, reducing the heat for another 30 minutes, resting and serving!
I awoke with a start – Mon Dieu, had I killed the pig before roasting it!