The traditional way of cooking pork belly is to slow roast it in the oven for a couple of hours.
I placed the belly pork on the root vegetables and seasoned it. I then placed this in the really hot oven, turning the temperature right down to 160. I then left the pork to roast for about two hours. This may not seem long, but it wasn’t a huge piece of pork like a leg joint.
Sometimes though you don’t have the time…
Another method I use is to score the skin on the belly and then cut the pork belly into one inch cubes (3cm). Place the cubes of pork on a roasting tray, and cook for about 30-40 minutes in a hot oven. Ensure that the pork belly is really dry before putting it in the oven. I seasoned mine with black pepper. You don’t need to add salt, but it does help to remove some of the moisture.
The end result is tender pieces of tasty pork with a crispy crackling.
I served mine with salad and crusty bread.