Took my lunch bunch to a fairly new restaurant in San Antonio, Tx and there on the menu
was "pork belly". Since my working career was in the commodities market, I had to try it.
Most delicious thing ever to go into my pie hole. Now, I MUST make it at home. Where
do I start? Do you just order it from your butcher (providing you have one that will speak to
you)? Is it better to order on line? How do you prepare it? I think the piece I had ( about a
2x3-inch square on soft polenta) was braised, the run under the salamander for a slight
crisp up on the top. What to do with the balance of the belly? I assume I'll have to order it
whole. Can I freeze it? That was probably the "richest" lunch I've had in a decade, so this
is not something that can be eaten every day. But man-o-man would I ever like to have it
once a month!!
Will be most grateful for any and all help. Thanks ' hounds.
Updated 2 years ago | 5
Updated 4 months ago | 1
Updated 8 months ago | 21
Updated 2 years ago | 4
Updated 1 year ago | 5