Belly pork with rosemary potatoes
A kind of warm weather Sunday roast.
The belly pork was simply roasted over water, on a rack, with salt rubbed into the skin to make crackling for about two and a half hours. You really can’t hurry belly pork.
The potatoes were Charlottes, peeled and cut into small pieces and roasted in olive oil with sprigs of rosemary, salt and pepper.
This didn’t need a gravy, but was served with a simple green salad, a nice sharp vinaigrette and some slices of apple fried in butter.
To drink we had a bottle of St Pantaléon-les-Vignes 2007 Réserve, AOC Côtes du Rhône Villages, a nicely mature red made from Syrah and Grenache and with 12 months in oak to soften the Southern French grape variety tannins.