I don’t think quite so many belts have had to be tightened in a long while and whilst many people have had to put meat into a Dickensian ‘luxury’ category, there are many ways to make meat go further.
The above diagrams highlight the cheaper cuts to buy. A very handy visual guide they are too.
Ironically enough the resurgence of pork belly in all it’s melt in the mouth slow cooked glory has seen an increase in price of late but I can’t resist posting this recipe:-
Slow Roasted Pork Belly
TIP Marinate overnight for the best results
2kg pork belly
1tbs cumin seeds
1 tsp mixed peppercorns (or just black)
small handful of lemon thyme leaves
2 cloves of garlic
3 tbs olive oil
1 small glass of white wine
Toast the cumin seeds and peppercorns in a dry frying pan for about a minute – careful not to burn them. In a pestle and mortar, pound the seeds with the garlic, thyme, pinch of sea salt and 2 tbs olive oil. Press the mixture onto the pork with your hands. Marinate overnight.
Pre-heat the oven to 180oC. Sit the pork on a rack in a roasting tin. Cook for half an hour, pour over the wine and turn down to 160oC for two hours. Whack up to 200oC for the last thirty to forty minutes and then let it rest. Take the juices from the pork and pour over the meat and carve thinly. Serve with saffron potatoes and hot grated beetroot (see recipe)