This is one of the simplest ways to cook pork belly and easily one of the tastiest.
It’s better if the slices are relatively thin, so I prefer to buy a whole piece, then cut it up myself – but you can buy it as strips, if you prefer. Pork belly has so much flavour thanks to the lovely, creamy fat that runs between the layers of meat.
Be careful, though: the fat has a tendency to drip into the fire when it’s hot, which can cause the embers to flare up. That’s why I like using a lightweight grill, which is easy to whip off; or in this case, I use my trusty Aga toasting rack.
Recipe from the book Outside by Gill Meller, published by Quadrille Books available in all good bookstores now for just £30!
Photography by Andrew Montgomery (@montgomeryphoto).