Pork belly is uncured, unsmoked and unsliced bacon that comes from the underside of the pig. It also happens to be the most delicious and decadent cut of pork, if cooked just right. The aim with pork belly is to have a roast with crispy, crunchy skin on top and that soft, succulent, meltingly tender meat below.
Who can resist this? It must be the ultimate in roasts – whether you cook it with plain salt and pepper or with asian spices or herbs of your choice, it’s simply the perfect combination of textures and flavours. This is a simple recipe for an irresistible roast and if you make sure that the skin is as dry as possible before rubbing in the salt and spices, you’ll have yourself a mouth-watering crisp.