||02-01-2014 12:22 PM
Yum, I love pork belly!
My favourite, is to roadt it on top of sliced fennel and topped with a few tablespoons of fennel seeds and salt/pepper. I leave it in the fridge overnight, topped with loads of salt and paper towel to dry out the skin, remove it from the fridge about 2hrs before cooking. I then clean the salt off and put a new layer on along with the pepper and fennel all pushed into the deep scores. Into a hot oven (240c for about 15min, depending on how big your slice is, mine is about 1kg). Then drop down to 180c for another hour or two, depending on how it is going along. Serve with the roasted fennel and cauli mash.
Chinese style - coat with five spice, soy sauce, lc oyster sauce, chilli flakes, liquid stevia (to replace the honey) and garlic. Marinate overnight and roast for a long time at a lower heat to make it fall apart. Serve with stiry-fry or steamed pak choi etc.
Other recipes - check out the BBC Good Food recipe search for many more options, or Delicious Magazine.