March 27th, 2010 | 
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While picking up ribs at the supermarket i accidentally got some pork belly as well. We used to slice them up and barbeque them but we don’t have a proper grill anymore, just an electronic indoor grill which, i doubt will produce the same results.
Should i try the Electric Grill or bake it in the oven?
Roast it in the oven, low and slow, like 200 low if your oven goes that low. A nice dry rub would do. Or you could wrap it up in foil really tightly with some onion and a little cider vinegar and perhaps a little cider, too, and some liquid smoke, and do the low and slow thing. Delicious.
Posted in Indoor Electric Grill
slice and treat as bacon which it is, just not cured or salted ,also good to use in casseroles or baked beans
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Grill them on a rack in a pan 6-8 inches from the heat for about 10 minutes.
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"Pork belly" is, in fact, unsliced bacon. You can slice it up and use it like bacon. If you want to cook it whole, then: preheat your oven to about 500 degrees (yep, five hundred). Line a cookie sheet with aluminum foil and grease it with a small (small) amount of butter. When the oven is really hot, place the cookie sheet with the pork belly on it in the oven. Leave it there for about 30 minutes (more if it is really thick). Check it. If it’s sizzling and nearly black on the top, take it out. Do not turn off the oven. Leave it on the stove top for 15 minutes or so. Then slice it at its thickest point. If it is pink, but opalescent (but really hot inside), it’s done. You can then turn off the oven. If it’s red (or just warm inside), put it back in the oven for another 10 minutes. Slice again and repeat until it has that perfect pink/opalescence and is hot inside. Salt and pepper to your taste.
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I bake it, or i fry it. prefer baking it though.
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Roast it in the oven, low and slow, like 200 low if your oven goes that low. A nice dry rub would do. Or you could wrap it up in foil really tightly with some onion and a little cider vinegar and perhaps a little cider, too, and some liquid smoke, and do the low and slow thing. Delicious.
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my great grandmother always sliced it fairly thin, tossed it into a pan of boiling water for a couple of minutes to remove part of the salt, then dipped it in flour and fried it like you would bacon or sausage or a breakfast steak. The flour helps to dry it and it doesn’t pop quite as much when frying. Don’t need more than a misting of oil on the skillet to fry it!
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