Luna Lacock's pork belly done over the fire - Flat Bottom Pot below, Dutch Plate on duty, and coals doing the slow, patient work.
Some things are worth getting right, and crackling is one of them. This week Luna Lacock sent us her story of a pork belly done over the fire — Flat Bottom Pot below, Dutch Plate on duty, and coals doing the slow, patient work.
“We made crispy pork belly and roast potatoes using the flat bottom pot and the dutch plate,” Luna writes. “We used salt and vinegar to dry out the pork belly skin, which left the meat tender and juicy, while the skin had the classic crackling.”
That salt-and-vinegar trick is an old one for a reason. Dry skin crisps; wet skin steams. And Luna’s top tip seals it:
“Ensure to put enough heat on the lid to crisp up the skin.”
Coals on top, not just below — that’s how the skin blisters into proper crackling while the meat underneath stays soft. The roast potatoes riding along in the pot don’t hurt either.
Thank you, Luna, for sharing your fire with us. The Flat Bottom Pot is made for exactly this — steady heat, heavy lid, no fuss, food that comes out better than it has any right to.
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