My first cooking thread! Slow roasted pork belly with crispy crackling

I did this a couple of weeks ago, very similar but instead on a BBQ for about 6-7 hours, it was awesome- used 2 pork belly joints, the first one I took half of it and chopped it up into bits, then made pork BBQ beans with onions, peppers, chilli pepper, baked beans, kidney beans and black beans, added the bits of pork belly and slow-cooked for an hour. It was pretty awesome :p
 
Good first cooking thread! I SO have to try this. Only ever made bacon with pork belly so far.
 
Belly pork is really cheap and also very very nice, always cook mine for at least 3-4 hours, if the crackling aint hard then the pork is not done enough :)

Looks really tasty.
 
I've being doing some of my own butchery for about a year now and I've picked up a tip for scoring pork rind to get better crackling.

Use a standard craft knife with snap off blades. You can set the blade length to about 5-6mm and score along the surface with no fear of cutting through into the meat. It makes it possible with practice to get very fine patterns in the rind which makes breaking up the crackling even easier when cooked. Also if you're rolling a joint like shoulder or prok the fine lines capture the string neatly for holding it and tying it.
 
Slight thread resurection...

Didn't post last time. After reading this thread I decided to use the bit of Gloucestershire Old Spot belly that I had been using. I followed this receipe and it turned out... gorgeous! So thank a lot for that. :) By the way, great tip about using the grill for a few minutes to crisp up the crakling. Mine didn't turn out to great (Don't think I dried it enough before hand), but after no more than 3 minutes under the grill, the crakling exploded into perfection. Reason for resurection this thread today; Im having belly pork again. :D

Edit; What do you recon is the best way to do roast veg with this? Just lay them underneath the meat in the foil 'nest'? Or do them seperatly in another tray?
 
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Lol how does this thread keep getting brought back to life? People searching cooking maybe?

Anyway - Messiah Khan, apologies but I didn't see your post in June about the vegetables. I don't really know the answer as I normally steam my vegetables, but I would imagine that sticking some vegetables in the nest under the pork 30-40 minutes or so before the pork is done (depending on temperature of oven and how you choose to finish off the pork) would create some amazing veg.

Re all the comments about more veg and potatoes, I ate the pork on the plate in the photos and the same again. Meat is far more important than veg :p.
 
Very similar to our dinner tonight although I used Hand of pork, cooked for 4 hours it too produced great crackling! loads of meat and enough left for something tomorrow, and 'it was very cheap about £3.50
 
made some honey glazed pork & crackling... im hooked now. last one i made i ate all the crackling then sliced the pork for some work sarnies :D

is it possible to buy just skin for crackling?i need more!
 
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