pork belly is bloody delicious in a hundred ways, but it seems the input i've had from stateside brethren, in general, is that it is rarely used in much other than bacon.
That is a pity.
It is simply awesome hotnfast!
It's incredible braised.
Sensational smoked.
You need time and heat to render out the fat, but after that it becomes a tender and rich treat.
hot'n'fast
score the skin.
Mix
1 teaspoon ground star anise
2 teaspoon white pepper
1 tablespoon ground allspice
1 teaspoon five-spice powder
2 teaspoon fennel seeds, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
with a few tbs of salt and rub over the skin, put on a tray into the fridge, uncovered.
I use evoo to rub.
Next day, get your bbq hot!
Rinse skin and dry well. I like to put the pork under a fan to air dry.
Put the pork in skin side up and cook at 300-350 for a couple of hours.
When the pork is soft raise the heat to crisp the skin, or finish in the oven.
Put enough chopped apples for your volume of sauce into a saucepan and heat.
Add sugar, vinegar and lemon juice, plus vanilla bean extract..to taste.
Boil 5 minutes, then blend up.
The pork needs to be rested under foil for 15 minutes, and removing the crackling is useful.
Like brisket, you don't use a thermometer coz it's done when its rendered and tender, but about 170f to give a guide
