Quote:
Originally Posted by Fire Me Boy!
I'm going to do a little cross-thread posting for ideas. I just bought a 12-pound pork belly, most of which is going to get cured and turned into bacon, some of which will get given away as little Christmas gifts for people at work, probably.
But I'm going to save 2-3 pounds to actually cook with. I've never made pork belly as a dish, so open to some ideas. Anyone?
|
\
the cut of meat you call is a bit suspicious you may have a belly or a bacon. if the rind is skinny and makes little lard then you have the part closest to the cock. the better cut is is close to the chest.