Pork belly strips are easy enough to cook, but care must be taken not to let them dry out.
6 plump slices pork belly (about 700g /1½ lb) Sprigs of fresh herbs (sage, rosemary, marjoram, parsley, savory) Olive oil 1 Tbsp coriander seeds 1 Tbsp fennel seeds Flaky sea salt Freshly ground black pepper
1 Remove pork belly strips from fridge and packaging. Dry with paper towels. Lay a bed of fresh herbs in a roasting tin that will hold all the pork belly in one layer. Put in the pork belly and brush the top with olive oil. Sprinkle with coriander and fennel seeds and season with salt and pepper.
2 Have oven preheated to 170°C (325°F). Bake pork for 1 hour, basting and pouring off excess fatty juices after about 30-40 minutes. Then make a call: if the pork is nicely browned and the meat tender, great, it’s ready. Otherwise, increase heat to 210°C (410°F) and cook for a further 15 minutes until nicely browned.
Pork belly strips are really just fat slices of bacon, or pork belly cut into slices. You can cook them quickly, or slowly as I do here to keep the meat moist, then finish them off with a blast of high heat. Take note of two points: have the pork at room temperature, and dry off the meat before cooking.