Pork Belly Ideas ?

[~ Zarava Flutterby ~]

If i wanted to cook 1 today though would i just throw it in a hot oven for a couple of hours?

[briggsy's girl]

we rub with oil and salt, put oven up high for 30 mins, then drop down for remainder of cooking time. i couldn't give you times though - i just guess (i do that with all my cooking!)

DH says it awesome. me - i don't eat it so can't say anything lol

[nothing2lose]

I have a great recipe where you rub Chinese five spice and ginger into the underside. It is amazing.
On phone but can post when I get home in 30 mins or so...

[LuluHB]

Don't keep the oven really hot the whole time or it will dry out. Turn it up high for 30 minutes, then turn it down to 180 or so if you don't want/have the time to really slow cook it. They're not very thick so start checking after an hour. Definitely rub at least oil and salt on it (heaps with crispiness). N2L's spices sound pretty yummy too. Or maybe a bbq sauce/sticky rub?

[Beach Mama]

Just as I am making one for dinner and have never done one before! I've done a roast though so am guessing it's similar with cranking heat and dropping down!

[Olive]

I've cooked pork belly in milk before!! You still get crackling too

[~clover~]

Mmm... Only had pork belly once, but its an experience I'll never forget! Might go to the butcher tomorrow... perfect meal for one

[LuluHB]

Tan - cook it slower and longer than you would a roast if you have time, then crank up the heat at the end again. Makes for yummy crackling and the rest of it just melts in your mouth.

[Netix]

In addition to pork belly, I highly recommend pork forequarter chops. You will probably have seen the lamb ones kicking around the butchers (okay, so maybe not quite "kicking around"), and the pork ones look similar, just bigger. I managed to fit four in one fairly flat oven dish, with the skin sticking up around the edges. I brushed a combination of sweet chilli, oyster, and I think some soy sauce on the cuts, and salted the rind. Roasted, I sorry I don't know what temp, but turned them over once, keeping the rind upwards. Result was a deliciously moist Asian style marinade pork, WITH crackling! Delicious!

Sorry to hijack.

Eta, my mum also said something to me once about putting a piece of pork belly with roast chicken (in the same oven dish), and being really good (for the chicken).