This Christmas we cooked a roast pork belly for lunch, when all the relatives came around.

But this was no ordinary, supermarket-sourced cut of pork. Instead, it was a rare breed, free range pork belly, sourced from Farmgate, who have a shop just around the corner from work in Redfern.

The pork belly was incredibly easy to cook. Score the skin with a knife, and rub with oil and spices. Then roast on a high heat for 30mins, and on a lower heat for an hour. Let rest.

The result? Incredible crackling, with enough for everyone. The meat itself was tender to the point of falling off the bone. Delicious!

This was the best of all worlds. A great meal, with minimal fuss. Ethical meat sourced from a local grower. It’s now so easy to eat wonderful food, why compromise on second best! 🙂