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I have about a half pound of pork belly in the fridge that I need to prepare. What's your favorite way to prep it?
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Slice two onions and some garlic. Slice the pork belly into portions (optional). If it has skin (I hope it does!), cut the skin into a checkerboard pattern. Put everything in a roasting tray. Divide the onion and garlic so that it is both under and on the meat. Season with salt, paprika and other spices of your choice, add water (so that the meat is at least half-submerged). Cover the tray with a foil or a lid and cook it in the oven until it is tender (one hour approximately; it will depend on how thick the cut is). You may want to turn the meat after half an hour. Then remove the foil or lid and let it roast until it gets a wonderful reddish color (about 30 minutes) - make sure it is the skin side up for this phase.
It will look about like this:
Heat oven as high as it will go. Make sure the pork skin is very dry. Rub with olive oil, sprinkle with coarse sea salt. Lay the pork on a few sprigs of sage in a roasting dish, skin up.
Put in oven for 25 minutes at high, then turn the oven down to 160°C 320°F. Roast for 20 minutes and then pour about a quarter inch of boiling water into the tin. Keep roasting for about another 40 minutes to one and a half hours - at this temperature, a long roast is good. The skin will turn into fabulous crackling and the meat will be totally succulent.
Funny you should mention as I just about 2 lbs of it frozen at my farmer's market on a whim. It is basically just uncured bacon. I'm planning on slicing it while a little thawed (but not totally thawed) and just cooking like I would a thick piece of bacon but adding my own spices like paprika, cumin, pepper, etc.