Roast belly pork ideas

[whimsicalname]

I have a lovely piece of pork belly with bones in which I'm planning to roast tonight (although I'm at home this morning and can prep if needs be).

How should I do it? I'm aiming for juicy meat with crackly crackling. Can this be acheived?

Yes... keep the skin very dry, score it well and don't add any fat. Pat it with kitchen roll to absorb any moisture and then sprinkle with salt. Heat your oven to its highest setting and blast the roast for the first half an hour so that the fat runs, the skin crisps and the meat gets basted. Then turn it down and cook through at a lower temperature. I think this Hairy Bikers Recipe looks good for temperatures and timings.