1 belly pork
- Put a big slab of pork belly in a roasting tin, put tin into hot oven at 200C for 20-30 minutes then turn the heat down to 120-150C and leave alone for at least 2 hours. It is so forgiving you can leave it for 4 hours on the lower heat of 120C.
The result is soft melting meat and enough crispy crackling for everyone. The meat will shrink as the fat cooks out so get a really big slab, and if you wish to jazz it up, sprinkle salt and crushed fennel seeds on top.