I tried cooking pork belly for the first time following the recipe at epicurious "dan barbers
Pork belly" I followed the recipe although I cooked it in the oven for an extra hour. However I felt
that while the taste was excellent there was still too much fat. My thoughts are that I need more time vs higher temp to render out more of that fatty layers however I'm looking for other peoples thoughts. I'm worrie that if I cooked it longer it might start to fall apart and lose some of it's consistency.