Ok, I have four slices of belly pork.....

Page may contain affiliate links. Please see terms for details.

T4tomo

Legendary Member
dry it, score it down to the fat, rub it with oil, then rub salt into it.
start it off in a very hot oven like 230^ for 30-40 mins or so til the crackling starts to bubble / puff up, then turn it low 160^ ish to cook the meat for an hour or so and do a final 10 mins at 200 to re crisp at the end.

Your best off with your belly in one big lump rather than have pre sliced it into 4 - if thats what you've done - its not clear.
 
Top Bottom