Love slow roasted belly pork!!! and shall be trying my new recipe since it's now winter again already.
Recipe is from Leith's Meat Bible, which I bought the other day having been recommended by the lady in the butcher shop (£40rrp, £15+ from Amazon), and having spotted this recipe:
1.35kg boned belly pork, score skin, scald and dry off, rub with oil and salt.
Put onion, carrot and celery in roasting pan, with pork on top (skin side up). Pour in stock, glass of white wine and a splash of Marsala, herbs, bay leaf and cloves, and season. Roast at 230c for 15-20 mins to crisp the crackling, then at 140c for 2.5 hours (cover with foil if necessary).
Lord, I am drooling!
And I like cold roast meats in a sandwich for lunch the next day (especially if warmed through for 30 secs in the microwave). Yummy!
Thing with ostrich - in fact any game really - you must marinade it first. Oil and some acidic stuff eg wine, nice vinegar (not balsamic or malt), lemon juice etc. Ostrich is really nice, but I agree, not as flavoursome as, say, a nice piece of well-aged beef.