Roasted Belly of Pork - Part 1
Channel: Gregory Ellis
Date: 08/06/2011

This is probably my all time favorite as it is extremely easy to cook, is economical and has the perfect combination of fat, meat and the delicious crispy skin that we call 'crackling' in England. When I was growing up, we used to fight for the crackling if this was served for Sunday lunch. In America, pork belly is hard to find and I go to my local Asian supermarket and buy four or five at a time and freeze them. You can buy the meat either on the bone (ribs) or not and it does not make that much difference which one you buy, although you can enjoy eating the meat off the ribs if you buy it on the bone.

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