[joglynne]

Originally Posted by jempalmer

Great plan joglynne, next Sunday dinner is roast pork belly. I make a marinade using lemon and lime juice, a splash of red wine vinegar and olive oil. Cook for 3 hours at 140c covered with foil and the last 30 minutes at full whack to get the crackling perfect. I can smell it now

That sound great jem. We did ours to-day with loads of sea salt and sage rubbed in to the scored skin. 30 mins at 240c and 2 hours at 160c and the ribs I trimmed off the belly pork nestled underneath. I will baste those in honey and soy then flash grill them tomorrow night to have as a starter with our leftovers pork and stir fry fried rice.