I really enjoy well-cooked pork belly: juicy meat, falling apart, covered by a crisp and crunchy layer of crackling.
Whilst I was in Dublin recently, I made enough to feed a small army (about 8kg of pork belly!).
I scored the skin of the pork belly, before rubbing in a mixture of salt, cardamom seeds, fennel seeds and studding with whole dried star anise.
Then, I pan-seared garlic and leeks in coconut oil, before searing the pork belly (skin-side down) to give it a nice colour. The whole lot went in a big roasting tray with chicken stock, and straight in the oven (at around 160 degrees for about 2.5 hours). Depending on how yours is looking, you may want to crank up the temperature for the last 20 minutes or so to ensure a nice, crisp finish.
We served this with mashed potatoes (as it was Ireland…), lots of kale and carrots. And…we had lots of leftovers!