Confit Pork Belly - Part 1

I was tempted into buying some tasty rare breed pork belly from the splendid Marky Market on Friday and, having vaguely overheard someone talking (or possibly tweeting) about it the other day, decided to have a go at confiting (is that a word?) it.

So - 24 hours curing in the fridge and 4 hours poaching in an awful lot of lard later, this is what we have...

I'm planning to take it (or, at least, some of it) round to my parents' garden tomorrow to barbecue.

It certainly looks pretty good - I'm concerned that it might be a wee bit salty, but I guess we'll have to wait and see - further news to follow!