Advice on cooking pork belly.

[gunman]

I recently got a Rack of ribs with the belly attached. I removed the belly to cook the ribs and now wonder what to do with the belly. Currently its rolled up and in the freezer. I was thinking of cooking it at the weekend but not 100% sure how.

Would you low and slow a pork belly? If so what sort of meat temp am I looking for and is there a guidline cooking time?

Would you cook it rolled like a roating joint or flat?

Thanks.

[YetiDave]

You can low and slow it, but unless you give it some really high heat the skin will be inedible. Personally I'd just grab some curing salt and turn it into bacon

[Swindon_Ed]

Here is a link to a recipe i put up here a while ago for cooking pork belly.

If you've got time i would brine it as i find that it does better once brined.

http://bbbqs.com/Forum/viewtopic.php?f=63&t=3368

[keith157]

Take the skin off and score it carefully and cook that between two baking sheets to keep it flat. Then keep it flat and low and slow it, it is a good cut of meat as the connective tissues really do melt into unctiousness.

[gunman]

Thanks all. The skin was removed before I got it. So, keep it flat to cook it, but any guidance on how long for and what temp I'm looking for it to reach?

Thanks

[YetiDave]

Way past the typical done point as you want to render out a good amount of that fat. At a guess I'd say 85C internal temp