We often associate pork belly with bacon, and although it is easy to make your own, pork belly has much more to offer. Buy a fresh pork belly on the bone, remove the bones in one piece and cook as pork ribs, or chop them up as the base for a great pork sauce.
1 Lay the pork belly skin-side down. Using a small, sharp knife, start to cut just under the row of ribs.
2 Cut all the way along and begin to pull the ribs away.
3 Lift the ribs and gently cut underneath them.
4 Cut until you have opened out the piece of pork like a book.
5 Pull away the rack of ribs and reserve.
6. Flip the pork over, skin-side up. Cut a straight line lengthways down the skin, about one-third of the way across. Do not cut the flesh underneath.
7. Work the knife under the larger portion of skin and start to pull the skin away. Remove the whole portion of skin and discard.
8. Turn the piece of pork back over and trim off any excess fat.
9. With the skin-covered part of the pork furthest away from you, roll up the meat like a Swiss roll.
10. Turn the roll over, so that the skin-covered part is facing up. Tie some kitchen string around the roll.
11. Tie string at regular intervals along the roll.