Pork belly is a boneless cut of fatty meat from the underside of a pig. There isn't much meat, but once cooked it becomes tender, similar in texture to a pork loin. And the fat is melt-in-your-mouth.
For slow roast pork belly put it in the oven at a moderate temperature for up to three hours to tenderise it. At either the start or end of the cooking period turn the oven to high for twenty minutes - and the rind will turn into 'crackling”.
Pork belly is also used to make 'streaky' bacon. It's easy to make your own dry-cured bacon. Salt it for 5 days, air dry it for a further 5 days and you've got bacon.
Pork belly skin is very tough so you’ll need a very sharp knife to cut or score it.
Delivered loose in a plain plastic catering bag.
Cut it into portions with a very sharp knife and score the rind before you roast it (so it turns into crackling).