Pork can stand cooking for a long time. Roasting belly pork at slow heat for a long time, and then flash broiling in the last five minutes results in delicious crispy crackling on top and tender meat below. Season almost without salt (the lightest sprinkling) and a blend of ginger, sugar and soy sauce. Allow cooking at 325 degrees, or medium to low heat, in its own juices and a small amount of water to keep it moist, for about two hours. Allow the meat to cool and use the traditional chinese chopper to cut it into bite size pieces. (See the complete recipe at an earlier date.)
I love this crispy pork,...but unfortunately here in Italy, this part of the pig is impossible to find, as they use it for curing, and smoking. Any part of the pig at all with skin is impossible to find.
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