We prepare our belly pork from the front section of the lower ribs on a Pig. The bones provide a trivet for slowly roasting – the question is, which recipe are you going to choose, there are lots of different marinates and sauces suggested for cooking belly, which ever you choose there is no doubting everyone loves the texture of the meat and melted fat, and not forgetting the crackling.
The belly slices are about 1cm wide with the bone removed. They can be roasted in the oven. We like to season them and pop them in a hot oven, cooking them until the rind is crisp. Why not try serving one with some slow roasted shoulder of pork, the mix of different textures and flavours is wonderful.