Looking For Pork Belly suggestions

[Roggg]

I just bought some pork belly and am looking for any suggestions. I've never cooked to before. Simpler is better... whatcha got for me?

 

[Hotpepper20000]

https://kirbiecravings.com/crispy-golden-pork-belly/

I’ve made this. Simple and yummy

 

[Deleted member 308541]

Cut the belly into slices and cook under the grill, or put it on a barbeque.

Roll it it up and bake it.

 

[Rachox]

@Roggg , did you mean to type LF (low fat) in the title? If so pork belly is quite a fatty cut of meat, I assume you mean LC (low carb)?

 

[Roggg]

@Roggg , did you mean to type LF (low fat) in the title? If so pork belly is quite a fatty cut of meat, I assume you mean LC (low carb)?

Actually I meant "Looking For". Sometimes acronyms gets in the way...

 

[Rosiegough_]

I just roast the belly slices and it’s mouth watering delicious x

 

[Resurgam]

I have a halogen oven. I put the meat on a metal rack over a bowl and cook it at quite a high temperature for ten minutes each side, then turn the temperature down and cook it for long enough to be completely cooked and then a little more so it is falling apart tender. Sometimes I put veges on a perforated tray underneath so they are gently basted in the juices as they cook.

 

[Nigel182]

Tend to roast on tray in oven and sometimes coat with a sauce after checking its carb content or marinate for a few hours mostly soy sauce and ginger but plenty of other options.

 

[Goonergal]

Score and salt the top. Low and slow in the oven for a couple of hours or so, then turn up to crisp the top.

For belly slices, there’s also the deliciousness that is moo grob. Credit to @DCUKMod for this idea:

https://rachelcooksthai.com/crispy-pork/

 

[Roggg]

Some great ideas. Thanks everyone.

 

[Roggg]

For anyone interested, here's what I did. The pork belly I bought was pre-cut into strips about 4cm wide, and sadly there was no skin. I used salt and spices on the sides and bottom, and for the fat cap scored it and used salt only. 45 minutes in the oven at a high temp (500f) and then abut 2.5 hours at a low temp (275f).

It was fantastic. Rich and fatty. Tender and juicy. I will definitely make again.

I paired it with a fantastic cauliflower mash: chopped half an onion and then caramelized in generous portion of butter. Garlic (2 cloves) added near the end. Chopped and steamed a head of cauliflower until tender. Blend the onion/garlic butter, cauliflower and a splash of whole milk. Return to saucepan to heat and then stir in half a cup of grated parmesan.