big william's world

With made-from-scratch sage (from the garden) and onion stuffing. The
most amazing part for my American readers is that this pork still has
the skin on it. Normal in England but here you have to find an
obscure Oriental Supermarket to by belly pork with the skin on.
Score the skin deeply and rub in coarse salt stuff with sage and onion
(sage, breadcrumbs butter and egg) roast slowly at 325 F for four
hours. You then need to broil (grill if you're English) the skin -
which Brits call crackling. It pops like corn and tastes even better.
Served here with roasted fingerling potatoes.