Cinco de Mayo
The Miami Marlins Go Above and Beyond to Help the Environment
She's New Orleans’ Biggest Praline Producer and You Don't Know Her Name
+

Your post has been published!

Share your post with your fan club!

Take me to my post
Home Cooking
Bacon Pork Pork Belly
4

Pot Roast Bacon / Pork Belly Question

SocksManly | Jan 27, 2008 03:09 PM

I'm making a braised potroast called "Christmas Etoufee" (I think, the recipe says it's the mother of all pot roasts, takes a few days for all the steps) and it calls for a pigs foot, a beef chuck roast, and a 1/2 pound of slab bacon..

I went to the asian grocery store here and got everything I need, but I bought "pork belly" thinking it was slab bacon.. wrong right? Pretty sure this is the non-smoked version?

Also they would only sell me the pieces they had, so I bought like 2.3lbs worth.. I'm guessing I should go tomorrow and buy the proper bacon?

What else can I do with this slab of pork belly?

Want to stay up to date with this post?
Log In or Sign Up to comment
Posting Guidelines | FAQs | Feedback
Log In or Sign Up to Comment ›

Recommended From Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)

Keep Reading

See All Latest Discussions ›

Trending Discussions