The Belly of The Pig…

Pork belly and bean salad 

 ….is one deliciouse piece of meat, fat and gelatin! I am talking about that same cut you make bacon from. Maybe your local Megamart does not have it, mine doesn’t. If you have a local Asian or Hispanic market close buy, give them a try and I am pretty sure you’ll find this cut. Cooking is super easy but a bit time consuming. Here’s what I do. Score the skin side with parallel lines, cutting through the skin but not the meat at maybe 1/4 inch intervals. Season hevaily with salt and pepper and let sit overnight or for a few hours in the fridge in a covered dish (you can even keep it like that for a couple of days).

 When ready to cook, remove the meat from the fridge, pat it dry and place in an ovenproof pan or skillet skin side up. HEat the oven to 400F. Place the pan in the oven, let the meat cook for 10 minutes and reduce the heat down to 250 F. Let it cook for 4 hours or more till lots of fat is rendered, the meat is soft and the skin is crispy. You can even broil it for 5 minutes or so at the end to make an even crispier skin. That’s it! One of the best pork dishes is serving this on top of a simple white bean salad (drained canned Cannelini beans, herbs, tomatoes, lemon juice, olive oil, salt and pepper).


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