I have a couple of lbs of butcher sliced, pork belly, approx. 1/2 inch slices. I am confused how I should cook it. My immediate thoughts is to go:-
1. low and slow, approx 235F for 3 hours.
2. Place drippings of the pork fat in a pan and cook the slices, skin down in the fat to make the skin into juicy crackling.
My butcher suggests cooking same as bacon in a pan with oil.
Any further tips or help please, if I do it my way, and as the pork belly is in 1/2 slices it might dry out. Any help would be really appreciated,
Inky
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