Pork belly is one of those cuts that people often get wrong because it can be cooked in two completely different ways. If you’re slicing it into steaks, strips or cubes for stir-fries, cook it hot and fast. You’re looking to crisp the fat, caramelise the outside and keep a bit of bite to the meat. But if you’re making burnt ends like these, forget everything you know. Low and slow is the only way. Cooking it gently for several hours gives all that fat and collagen time to render, transforming wh