ahhhhh, roasted pork belly.. i could actually live on this stuff. good stuff.
i buy 6 pounds a week for the two of us.
i usually cook about 1-2 pounds at a time and keep it in the fridge for the morning meal.
i roast on cookie sheets in a convection oven for about 45 minutes at 400F degrees. i season it with salt and chili powder. i roast it til it's dark brown. because the butcher cuts it in 1 inch by 12 inch slices... there is still fat after cooking..
then i throw it in the fridge.
when ready to make bacon and eggs, i take out two slices and chunk it into bite sized pieces.
put in a frying pan and let it begin rendering fat for cooking the eggs.
when i see a nice little puddle of fatty goodness, i throw in 3 large eggs and scramble it.
this feeds one person and lasts us about 8-10 hours until the next meal time which is usually beef or another bout of bacon and eggs.
