This recipe for Oven-Baked Pork Belly "bacon" strips emulates the flavor and texture of crispy bacon, without any smoking or ...

Steve Rutherford, executive chef at The Westin Bayshore, Vancouver, makes a dish that is sure to impress everyone!

Put the pork on a tray and leave it to marinate in the fridge for 12-24 hours. Preheat the oven to 160C/140C Fan ... then cut each half into 5 or 6 slices. Flip each one over – it should be ...

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 ...

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 ...

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 ...

Heat the olive oil in a small frying pan over low heat. Add the kaffir lime leaves and lemon grass and sauté for 15 minutes. Turn off heat and allow to sit another 15 minutes before straining ...

When you’re ready to cook the pork, preheat the oven to 220C fan-forced. Season the pork belly generously with ... Carve the pork into slices and arrange on a platter, then pour the native ...