In snout to tail eating, pork belly isn’t just for making bacon anymore. It stands on its own as a delicious main course. And, being able to make your own crackling is just an added bonus.
This particular recipe is really easy and involves very few ingredients. Most speciality butcher shops will be happy to get you pork belly. If you’re having difficulty, check with Chinese meat markets.
knife at about half inch intervals both directions and rub with a little olive oil
and sprinkle with salt. Place the pork on top of the onions and add a little water to the
bottom of the dish to keep the pork juices from scorching. Place in the oven and immediately drop the temperature to
325. Cook for 3 hours, checking occasionally to add a little more water or to baste the onions. Do not baste the pork.