Fry or griddle

Remove rind and cook slowly, not too fierce, until browned on both sides (about 5 minutes on a thin piece and 8 minutes on a thick chop or steak).  Pork has to be cooked through, and a meat thermometer is a very handy thing to have around the kitchen (for pork you want the internal meat temperature to be over 70°C / 158°F+)

Grilling Pork

Place under a hot grill for about 10 minutes each side until golden brown and the flesh is firm but not dry. Pork has to be cooked through, and a meat thermometer is an invaluable thing to have around the kitchen (for pork you want the internal meat temperature to be over 70°C / 158°F+)

Roasting

Make sure the Belly is scored nicely by the butcher, or you can score it yourself.  Then pat dry and  rub Sea Salt into the scores.  Place in a roasting pan scored side up.

Pre heat the oven to 200c, 180c for a fan assisted oven, and blast roast the Belly to get the crackling started.  This usually takes 20 minutes.  Then add a cup of water, Cider or Apple juice and reduce to 150c for 2 hours for a 2 kg piece, 1 hour 30 mins 1kg piece adding another 30 mins per kg if the Belly is bigger.

Braising (in the oven)

This can also be done in a braising dish with a lid, but add more liquid and maybe some Star Anise, but this time, place in the oven at 160c for the same cooking times but blast the Belly at the end of the braise if you want it to crackle.

Stew (on top of the hob)

Brown meat and add root vegetables (celery, onions, carrots etc) Pork marries well with fruit-such as apple, pineapple etc. Add stock, wine, herbs, bay leaves, and cover. Cook slowly on the hob on a low heat until tender. Just before serving thicken with flour or corn flour.

Barbecue

The temperature of a barbecue is crucial-too hot and the food could burn –too cool and it could result in raw, under cooked meat. Make sure the coals are hot then place meat on to the bars for about 5 Minutes, and then check to see if the meat is burning or too cool, that will give you some idea how long the meat will take to cook. 
Usually on a hot barbecue that’s about 7 minutes each side and a moderate barbecue with a lid, about 10 minutes each side. Baste and check regularly. If the barbecue is to hot you can always take the meat off it and close the vents that will slow down the burn. Pork has to be cooked through and a meat thermometer is a very handy utensil to have around the barbecue (for pork you want the internal meat temperature to be over 70°C / 158°F+)