Oh how can you hate dieting if your diet allows you to eat Roast Pork Belly with all its fat and crackling??? And real gravy made with the fatty juices?
I love pork belly.
This wasn't the best bit of pork I've ever had, just an ordinary supermarket pork belly, outdoor pork but not a good rare breed or anything. Still, slow cooked for about 4 hours, with a fiery furnace blast at the front and back ends to crisp and crunch up the crackling it was lovely.
I roasted it on a bed of onions with fresh thyme and bay leaves. Gave the pork a good rub on the underside with Toezapper's Urban Spiceman Tickety Boo spice (you could use any spice blend you fancy, TZ's blends aren't available commercially yet), and a nice slug of sherry vinegar for flavour.