So I went shopping over the weekend for some meat to help christen my Pro Q this week and ended up with a 2kg slab of bone in Pork Belly.
The main issue is I don't know what would be the best way to cook it.
Separate it into ribs and belly and cook in different ways, as I know obtaining crackle for the other half will be a must do, or can I cook it as one slab? Start off with high temp to get the crackle than drop the temp down for low and slow?
Cheers,
Skippy
Also for those in Newy, I found an asian butcher in Mayfield that is cheap and their ribs have plenty of meat on them.
Bone in Pork Belly
Re: Bone in Pork Belly
Sorry used my brain and the search function of the forum and found enough info from Chris for what I needed.
viewtopic.php?f=9&t=14995&p=138743&hili ... ly#p138743
viewtopic.php?f=9&t=14995&p=138743&hili ... ly#p138743