Roast pork for 45 minutes. Increase oven temperature to 240°C (220°C fan-forced). Roast pork for a further 15-25 minutes or until the skin is crisp, or until cooked to your liking.

salt and pepper Method Preheat oven to 180C. Place the pork belly in a roasting pan, add the cider and butter, cover with foil and cook for two hours. Remove foil and check if the meat is tender.

A pork taste sensation.1/2 side of pork belly - ask your butcher to take off skin for crackle. 150g semi dried tomatoes 400g bread 1 bulb of garlic Small hand full of sage ...

Preheat the oven to 240°C and set your oven rack to one setting above the middle. Rub the belly all over with oil and season with salt on both sides.

Directions Preheat the oven to 170°C fan bake. Place the pork in a baking dish, sprinkle with flour and turn to coat. To make the five spice marinade: Combine all the ingredients in a jug.

Heat oven to 200C (fan). Lie pork belly flat on a work surface, skin side down. Season with plenty of salt and pepper. Sprinkle herbs, fennel seeds, chilli and garlic over pork. Carefully roll up ...

Recipe from Food.com. Glazed Pork Belly Cook 2 pounds pork belly, sliced or not, in an iron skillet on medium high heat for 5 to 6 minutes on each side. Once the pork is nicely browned place in a ...

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).

Ingredients 800g rindless, boneless pork belly, cut into 2cm pieces 800g small potatoes, halved ¼ cup quality yellow curry paste 1 tbsp tamarind paste 2 garlic cloves, crushed ¼ cup coconut ...