Use a sharp knife to score lines through whole of rind of pork belly at roughly 5mm (¼in ... to gravy made using juices from roast. 4. Cook in oven at 220°C (200°C fan) mark 7 for 25min ...

Use our roast calculator to work out the exact pork belly cooking times and temperatures. Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

Different from skin-only pork rinds, these cracklins include a bit of meat and fat for a perfect blend of chewy and crispy ...

Vanya says, "I've been making this pork belly for years, and everyone who tries it is always impressed. Cooking it in the oven makes it extra tender, and then taking the lid off for the last 30 ...

Using a bread knife, carve the pork belly into chunky slices. Top with the freshly grated horseradish or wasabi and serve ...

Adobo is one of those dishes for which there are almost as many recipes as there are cooks ... be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in ...

You can think of salt pork as bacon's saltier, non-smoky cousin. Like bacon, salt pork typically comes from the belly of the ...

A bottle of tasty craft beer, a little honey and belly of pork, low and slow in the oven and the rest is history. This is perfect party food as it can be easily cooked a day or even two in advance.

Some use different types of noodles, and you can make all-seafood versions ... so the ink doesn’t stain your hands). Slice the pork belly as thin as possible, then cut it into bite-sized ...