Pork belly is a cheap cut that is sometimes quite difficult to find as nobody really knows what to do with it. Here is a delicious recipe if you can find some.
1 Piece of de-boned rind on pork belly big enough for the number of people you are serving (125 - 150g per person). Ask the butcher to de-bone it if you don't feel comfortable doing this yourself.
About 5 ml fresh chopped rosemary
About 5 ml fresh thyme
1 Large clove of fresh garlic crushed and finely chopped (or minced if you have a garlic crusher)
Coarse Salt & Pepper to taste.
Aluminium foil to wrap the belly in
Get a very sharp knife and cut 5 mm strips across the width of the rind (I have seen a Stanley knife used to do this). You must go right through the rind to the fat, but not through to the meat. Rub a bit of fine salt into the fat. This is going to make the crackling.
Turn the pork rind side down and on the meat side sprinkle the herbs and garlic evenly over the whole bit of meat and grind a little salt and pepper on as well.
Roll it into a tight roll with the cuts in the rind going around the roll (gives you a nice cutting point when serving the dish). Put it in the centre of the aluminium foil and fold the foil round as tight as you can being careful not to tear the foil. Later in the cooking process you are going to open the top of the foil and leave the juices in the bottom of it. If you do this tightly it saves you having to tie the roll up with string.
Put the roll into a roasting pan and pop it into a pre-heated 180C oven for 20 minutes. Take the roast out of the oven and open the foil on the top of the roll to expose the rind as much as possible without spilling the juice. Turn the oven up to 200C and return the roast to the oven for 10 to 15 minutes or until the rind is bubbly and crackly.
Use the juices to make a gravy while the roll rests for 5 minutes and serve. There is going to be a fight over the crackling so make sure everyone gets the same amount!