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Home Cooking

Pork belly novice

Nyleve | Feb 27, 202109:59 AM     11

So I've never cooked pork belly as a roast and I'd like to do it. I bought one large piece, cut it in half and it's in the freezer at the moment. One thing I notice is that it doesn't have the skin on it, which most recipes seem to need. I'd prefer not to do Asian flavours - more European seasoning. Can someone point me in a direction for this piece of meat?

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