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Home Cooking 12

Pork Belly

Felixnot | Jan 28, 2008 10:24 AM

Saw some in the Shoprite, and couldn't resist. Now what? From what I've read, it requires brining before cooking, is that true? Should I just cut it up and freeze it to use as a fat for regular cooking, (as in everything tastes better with pork fat?). I've had fantastic chinese and japanese pork belly, and would love to learn an easy preparation for it.

Thanks for the help.

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