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Organic Belly Pork Slices

 Braising.

This is suitable for the cuts of meat from the fore quarter, the shin and the flank or belly where the grain of the meat is coarser, but the flavour is usually very pronounced. Meat can be braised in a large piece for a pot roast, or in smaller chunks for casseroles. The meat should always be sealed in a pan or in the oven, then the aromats added (onions, carrots, celery, garlic etc) to give exchange of flavours, then juice such as stock, wine, beer, cider etc covers the meat that is seasoned and simmered or oven baked slowly for a long time until the meat is very soft and well cooked.

Cooking under a grill.

As the heat is from above the juices will run from underneath the meat. Timing depends on the thickness of meat and how well it is to be cooked. Heat the grill pan or tray. Lightly oil meat and pan. Cook for the same timings as above. For meat to be well done juices will be running from the underside of the meat.