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So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before

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AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.

Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.

Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.