The Best Way to Cook Belly Pork

Belly pork is so under-rated and for the life of me I can\’t see why. Yes I agree it does contain a lot of fat but at the end of the day fat is flavor and pork does need to have some flavor to it. To top it all off, belly pork is so cheap although you may have to go to your butcher rather than the supermarket. Maybe the supermarket will start to stock it once the word get round about how good this cut of the pig really is?

My recipe suggestion for this article is going to involve slow cooking in the smoker over a water bath followed by a light grilling to crisp up the skin for the most perfect crackling. You\’re going to love it!

Before I go any further I have to give full credit to Raymond Blanc a French chef who I saw doing something similar in his Oxfordshire kitchen (albeit a lot more elaborate) and it was whilst watching him that I thought this would appeal to the outdoor cooking enthusiast so I just had to make an adaptation.

The flavor for this pork belly comes a wonderful mix of spices and herbs from the Far East and they are coated onto the belly pork. Here\’s the mix

1 stalk lemongrass, bruised, halved lengthways, finely chopped

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