While bone-in chicken or roast beef are classic choices for the oven, cooking pork belly in the oven is a little more complicated. The succulent, tender interior and crispy, crackly skin that have ...

Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper ... gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple ...

Pro Tip: If you don’t have a smoker, you can use your oven on medium-low ... Add romaine lettuce and a few slices of juicy ...

6) Remove from the oven and let the pork belly rest for 10 minutes before slicing. 7) Spread sriracha mayo on both sides of each toasted bun. Add a slice of crispy pork belly, then top with ...

Add the pork slices and leave to marinate at room temperature ... If you don't have an air fryer you can cook this in an oven preheated to 200C/180C Fan/Gas 6 for 45–55 minutes, basting and ...

Vanya says, "I've been making this pork belly for years, and everyone who tries it is always impressed. Cooking it in the oven makes it extra tender, and then taking the lid off for the last 30 ...

Restaurants usually serve the thinly sliced pork belly wrapped around a piece of cucumber, but that’s a little too fussy for a homestyle meal. This presentation is simpler and faster.

Here's what a leading barbecue restaurant owner and chef advises when it comes to making thick slab barbecue stand out at any ...

I like to use skinless pork belly, which, because it’s so layered, stays moist; buy a leaner cut, if you prefer, but take care not to overcook it. If you want to save time, buy pre-sliced pork ...