Hi Barbara! I made this again last night and I just leave it in the pan. Am sure you could do it either way. My husband loves it as it is so nice and moist. Hope you like it too. RL`

Do you cook it with the crackling? I'd be tempted to marinate it in some dry cider, honey and garlic after having scored the skin. Then slow roasted with some of the marinade added after alot of the fat has drained away and poured off, then more honey near the end, so that it doesn't burn and turn bitter. If you cook it without the skin, then I'd marinate it, then put veggies in the bottom of an oven dish, brown the meat and lay it on top of the veggies mixed with the honey/cider marinade and cover it and slow cook. But, I think you would end up with a fattier dish. How lean pork belly can you get?

I have a recipe for a 3 ingredient Honey Mustard Dipping Sauce that can become a Honey Mustard Salad Dressing with one more ingredient! The link is below. http://www.squidoo.com/honey-mustard-sauce Here is a link that might be useful: Honey Mustard Dipping Sauce and Salad Dressing Recipe

Khandi, here's my family recipe. This make a pile of cookies! Because the cookies are handled so much -- baked, cooled a bit, dipped in syrup, topped with ground walnuts -- there's always the possibility of a few crumbling. However, I don't consider that a problem since the cook and her helper(s) have the solemn duty of eating all the mistakes. My daughter & I have made these together several times, especially for church youth group fundraisers. I hope you have good luck with them. Sue Melomacarona (Greek Honey/Walnut Cookies) Traditional Greek Christmas cookies soaked in honey syrup and topped with crushed walnuts. This is one of the sweets associated with the holiday season. This cookie is perfect for a large party. Because the flavor improves upon standing, it may be made days ahead. Cookies: 3 eggs 1¾ cups vegetable oil 2 tablespoons baking powder ½ cube melted butter 1 tablespoon honey ¼ cup orange juice 5½-6 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg Syrup: 1½ cups honey 2 cups sugar 1½ cups water Juice of ½ lemon Combine all syrup ingredients in large, wide-bodied saucepan. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat. Topping: 2 cups finely ground walnuts Melomacarona Preparation: In large bowl, combine melted butter and oil. Add eggs, honey, and orange juice. In another bowl, combine baking powder, cinnamon, nutmeg, and only 4 cups flour. Gradually add combined dry ingredients to liquid mixture. Add additional flour (up to two more cups) until a soft dough is formed. Knead dough until it feels soft and pliable and it no longer sticks to fingers or sides of the bowl. (Note: The dough will be oily.) Shape dough into rounded 2 inch ovals. (Note: The dough will not make smooth cookies; the ovals will be craggy with a rustic texture.) Place ovals 2 inches apart on ungreased cookie sheet and flatten slightly with palm of hand, fingers, or fork tines. Bake cookies at 350° for 25 minutes until lightly browned. Let cookies cool slightly. While cookies are still warm, dip several at a time in warm syrup using slotted spoon. Be certain that all surfaces of cookies are coated with syrup. Do not keep cookies in syrup more than two minutes. (Note: Don't use a quick dip; I usually keep them in the syrup about 15-20 seconds per side.) Remove cookies and place on cookie sheet lined with wax paper. Sprinkle immediately with finely ground walnuts. Press walnuts lightly onto cookies. Let stand at least 2 hours to overnight before serving. Store in airtight container lined with plastic wrap or aluminum foil. If keeping cookies longer than a few days, refrigerate and then bring to room temperature before serving. Neither taste nor texture will suffer from the refrigeration. (Note: Leftover syrup may be strained and stored in the refrigerator and used again.)