British BBQ Society Forums

Fry large chunks of belly pork till the fat starts to run, add many cloves of garlic, put the lid on the pan and braise till cooked.
Place the lidded pan in the fridge for 24 hrs, take the meat out and cut into smaller chunks, thread the chunks onto skewers with the rind side matching.
Place on a screaming grill rind side down till the rind bubbles then turn and mark the other sides.
I like mine served in a pitta bread pocket stuffed with cabbage salad and hot sauce.

That sounds intriguing, not to mention tasty, methinks a trip to the purveyor of porky protein is in order

Mmmmmm, belly of pork is one of my favourites, DEFINITELY going to try this one very soon!!!!!'mmm