Belly Pork

belly pork is primarily cooked using two methods. For slow roast pork belly the meat is baked at a moderate temperature for up to three hours to tenderise it, coupled with periods of approximately twenty minutes at a high temperature at the beginning or end of the cooking period to harden off the rind or ‘crackling’. For barbecued belly pork the meat is seasoned and slow cooked in a pan by indirect heat on a covered barbecue, on a bed of mixed vegetables to which [hard] cider is added. Heat is again varied to produce tender meat with hard crackling.