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4
Complex
By Mark Hix
Published 2008
Pork belly is one of the tastiest cuts to slow roast, especially if you can get your hands on a rare breed like Saddleback, Old Spot or Middle White. Their bellies may look a little more fatty, but the fat renders down during cooking, to give you a very fine piece of roast meat.
Ask your butcher to remove the bones, which can be cooked as spare ribs or simply used as a trivet to cook the pork on.
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