Belly Pork?

[BitterAndTwistedChoreDodger]

DH brought home some belly pork slices from the reduced section and they have been languishing in my freezer ever since!

What do I do with them please? They are obviously very fatty so do I slow cook them? Roast them?

Any ideas gratefully recieved

Ratatouille is very nice in the slow cooker - I always take the fatty bit off the pork at the end.

Boston Baked Beans This is one of my favourite recipes although you have to start it the day before when you soak the beans. The fattiness of the belly pork melts beautifully over the long cooking time and the finished dish is extremely more-ish

If you aren't worried about eating fat now and again Delia does a really good Hung Shao (sp?) pork. It's sooooo good, but it does involve cooking the pork fat, skin and all. But it's a long gentle cook and the skin turns into this soft slightly gelatinous layer that melts in the mouth, the meat and fat is tender and juicy and the sauce is aromatic and rich. Great with steamed rice and some pak choi or broccoli. It's probably a love it or hate it dish as I know some people don't like skin/fat type things. We love it.

This Jamie Oliver recipe is lovely slow cooked port initially then crisped up in the wok - and the rhubabrb sauce is yummy

www.jamieoliver.com/recipes/pork-recipes/my-favourite-hot-sour-rhubarb-cr

Some fab ideas - thank you all so much

Whichever you choose ( I love Lorraine pascal's 5 spice slices) my tip is to pour a kettle of boiling water over the joint/slices first, like you would with duck. It spreads out the slits in the skin, renders out some fat & (I think) kind of wet seals it. Then dry it before using as per recipe. Ken Hom tip if I recall, makes a real difference.

Cheers seamonkey - will try that.