Slow roast belly of pork!!

This is the cheapest cut of pork you can buy. 

Rub the pork with the oil and salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

Sharm el Sheikh Holiday Snaps – February 2011

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MMMmmmm Egypt during civil unrest not sure that was a great idea.

Some great pictures but if you want to know what the holiday was actually like, check out the review we gave it.

http://www.tripadvisor.co.uk/ShowUserReviews-g297555-d658938-r98109607-Reef_O…%23CHECK_RATES_CONT

Cut and Paste the link above into your browser if you can’t click it.

Pictures 2-9 were taken either at Birmingham Airport or at the Novotel we stayed at 30 seconds walk from ‘departures’ on day one – the scallopps were amazing – Heather sent her steak back and got a refund. Breakfast was good and the cheese and port finished the night off perfectly. We used the ‘day before check-in’ facility which meant after a night at the hotel we wandered through to the departure lounge from hotel and only waited 40 minutes before we took off which was a welcome break from the usual three hours.