I bought one and was hoping to do an Asian style thing with it after taking off the skin but leaving the fat(I presume). Slow cook in oven?? I’ve been waiting for years to try @AngelaR recipe but if I remember correctly you do it with no bones? Would yours work with bones?
Any other yummy ideas or recipes?
I wonder if you’re referring to the Chinese-style recipe we got from Rick Stein. If you do, it’s definitely a skin-on version as it produces the mst amazing crackling! We’re having it tonight as it happens…
(No bones, we use them for a sort of spare-rib thing)
I think that’s probably it! Ahh OK I thought skin off but you are right of course, it was a French lady next to me that told me to take off the skin, heathens not eating crackling 
Do you cut them up first? Add sauce / marinafe? I wonder if I could do a hybrid thing with your Asian recipe, if I can find it 
I’d have to ask my partner about the spare ribs thing but the ribs were separated and definitely marinaded. I think he invented the marinade…
I found the recipe just now - I’ll edit this to add it
This is the nearest to the original that I found. Rick serves it with rice and also pak choi in a sauce but we’ve found that chard (blette) is ever better!
PS I never understand why the French always remove the skin - don’t they understand about crackling???
You can make the crackling separately!
Jamie Oliver shows one way.
You can but why would you? I suppose if you were using the pork in another dish and wanted the equivalent of pork scratchings with your apero…
That recipe of Rick Steinns is grogeous. Thepork is cut into chunks, each with a topping of crackling and is easy to eat with chopsticks. I can smell ours cooking now…
Thank you for sharing the crackling recipe @JaneJones . Given that the French don’t use the skin perhaps it’s worth asking if the butcher will sell it separately? I think we’ll give it a go.
One problem though, which stopped me concentrating as well as I might on the video - was he sporting a toupée??
If like ToryRoo you had mistakenly cut the skin off?
Haven’t done it yet
I’ve bought it here several times in the supermarket, just the couenne in big pieces and it’s very cheap. It makes wonderful crackling.
Oh yum, I just watched it 
I’ve also seen it for sale so will get some and do that!
I watched carefully and I think no. , just a strange cut and too much hair product!!
Oh just yum! I didn’t have many of the ingredients so stopped at the Chinese shop this morning for the shechiwan pepper (it spperars to be a mix with other stuff as well, couldn’t get anything coherant from the lady other than there is the pepper in it!). I’m going to give it a go even though I’ve got bones and instead of cutting in squares I’ll cut in ribs. I’m hoping it will be OK as it is the same meat. I’ll have a look before, maybe I can debone it?
It’s incredibly easy to debone! (Took us quite a while to find Sichuan pepper too and Chinese 5 spice isn’t all that common either). The recipe talks about marinading overnight but we tend to only do it for about 5 hours because it’s quite strong.
Oh really? I’ll go find a video, I’m sat in s carpark waiting for Louis GF who has an appointment
You just sort of scrape the flesh off the wodge of n=bones (technical terms there…)
OK this one he took out bone by bone
And this one he kept the spare ribs whole, I think I’ll try this then I can use them separately
When buying belly pork from our butcher, I asked for the skin to be left on. This prompted quite a discussion amongst the other customers. The butcher and I agreed it was best left on but the rest thought I should give it to the dog.
For perfect crackling there is a special gadget to prick the skin beforehand.
As an aside, if you buy grattons de canard and roast them on high for 5 mins they make stunning replacement for pork scratchings.
My recipes are:
They look great!!
I just saw this with very similar ideas to yours with the foil box ect.
Can’t wait to get home and have a try at deboning and get some spices on that yummy thing 
. I wish I’d bought 2 now, one to try as ribs, the other as Chinese pork belly! I’ll report back.
I’m still waiting in the car park! I never have time to watch videos and I’m now nearly videoed out . Now this makes s quick dinner! Not sure about the salt though!
It’s really easy to do like your second video, I do it a lot so I’ve got spare ribs too. I find using a thinner bladed sharp knife, kept fairly flat works best for me, any stray hairs on the skin I just burn off. I really like belly pork.
Handy hint. Remove the fine membrane from the inside of ribs using a sharp knife and pliers. This allows the flavours to better penetrate the meat.
